KALE & POBLANO MAC N' CHEESE

Kale & Poblano Mac N' Cheese image

With kale, onion, and poblano peppers, this revved up mac 'n' cheese is a one-dish dinner.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 53m

Yield 10

Number Of Ingredients 11

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Ingredients

8 ounces elbow macaroni
3 tablespoons olive oil, divided
1 cup chopped onion
½ cup poblano peppers, chopped (no seeds)
10 ounces kale, roughly torn into 1-inch pieces
1 tablespoon minced garlic
2 tablespoons all-purpose flour
3 cups Original Unsweetened Almond Breeze Almondmilk
½ teaspoon salt
½ teaspoon pepper
3 cups grated sharp Cheddar cheese

Steps:

Preheat oven to 375 degrees F.
Cook macaroni until al dente, about 4 minutes. Drain and pour into 8x8 baking dish. Set aside.
In a saute pan, add 1 tablespoon oil olive over medium heat. Cook and stir chopped onion and poblano pepper until beginning to soften, about 4 minutes. Stir in kale and garlic and cook until kale softens and wilts, 2 to 3 minutes. Pour in the remaining 2 tablespoons olive oil and sprinkle in the flour. Stir until you have a roux. Slowly whisk in almond milk and cheese. Add salt and pepper.
Pour cheese mixture over pasta. Bake 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 303 calories, Carbohydrate 25.8 g, Cholesterol 35.6 mg, Fat 16.6 g, Fiber 2.2 g, Protein 13.1 g, SaturatedFat 7.8 g, Sodium 381.1 mg, Sugar 1.6 g