Creamy Mac ‘n Cheese with Kale Pesto
This mac ‘n cheese has a secret ingredient for an extra creamy and nutritious sauce – cauliflower! Topped with a flavorful pesto, this version is high in flavor while low in sodium, making it a winner!
Makes
Serving size
Ingredients
2 cups (42 grams) kale, chopped
¼ cup walnuts, unsalted
2 tablespoons parmesan cheese, grated
2 garlic cloves
1 tablespoon lemon juice
6 tablespoons olive oil
12-ounces tri-color or farfalle pasta (or other pasta shape)
¼ cup milk, whole fat
1 tablespoon butter, unsalted
1 ½-ounces cream cheese, room temperature
2-ounces cheddar cheese, shredded
¼ teaspoon paprika
1 cup (107 grams) cauliflower florets
Special Equipment:
Food processor or blender
Instructions
- Combine kale, walnuts, parmesan cheese, garlic cloves, and lemon juice in a food processor or blender.
- Process until ingredients become paste-like.
- Add olive oil in a drizzle with the motor running. Transfer kale pesto to a bowl and set aside.
- Cook pasta according to package directions.
- Combine milk, butter, cream cheese, cheddar cheese, paprika, and cauliflower florets in a medium saucepan over medium-high heat.
- Heat to a boil and reduce heat. Simmer for 6 to 8 minutes, stirring occasionally, until all the cheese has melted, and the cauliflower is fork tender.
- Transfer the cheese mixture to a food processor or blender. Process until smooth and creamy.
- Toss cheese sauce with cooked pasta in a large serving bowl until evenly coated.
- Divide the mac ‘n cheese into 6 individual bowls, 1 cup per portion.
- Top each serving with 2 tablespoons of pesto.
Cooking Tip
Reserve some of the water the pasta was cooked in and use a splash to thin out the cheese sauce, if needed.
Recipe Contributed by FamilyCook Productions
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