Baked Macaroni and Cheese with Kale and Jalapeņo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Great Value Elbow Macaroni Noodles -half package apron 8ozDairy, Milk - Whole - 1 cup 2 cup, shredded Cheddar Cheese 1 cup, chopped Onions, raw 1 pepper Jalapeno Pepper, diced1 tsp dry mustard powder2 tbsp Parmesan Cheese, grated 0.25 cup Progresso Bread Crumbs - Italian Style .25 cup Flour, white .25 cup Butter, salted 3 cup, chopped Kale
Preheat oven to 350 degrees.
Boil water to cook noodles according to package. In separate pot, melt a sliver of butter and cook jalapeņo and onion until soft and onion is translucent. Add salt, pepper, rest of the butter. Once butter is melted add 1/4 flour and mustard powder. Mix into a roux.
Add milk and cook until bubbling, but not boiling. Stir constantly. Once thickened a bit remove from burner and slowly whisk in the cheddar cheese.
Pour cooked, drained noodles into a baking dish with the chopped kale and pour over sauce contents. Mix well then top with bread crumbs and parmesan. Bake for 20-25 min until bubbly and golden at the top.
Serving Size: Makes approx 9 servings-one cup each
Boil water to cook noodles according to package. In separate pot, melt a sliver of butter and cook jalapeņo and onion until soft and onion is translucent. Add salt, pepper, rest of the butter. Once butter is melted add 1/4 flour and mustard powder. Mix into a roux.
Add milk and cook until bubbling, but not boiling. Stir constantly. Once thickened a bit remove from burner and slowly whisk in the cheddar cheese.
Pour cooked, drained noodles into a baking dish with the chopped kale and pour over sauce contents. Mix well then top with bread crumbs and parmesan. Bake for 20-25 min until bubbly and golden at the top.
Serving Size: Makes approx 9 servings-one cup each
Nutritional Info Amount Per Serving
- Calories: 326.4
- Total Fat: 16.6 g
- Cholesterol: 50.0 mg
- Sodium: 305.7 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.3 g
- Protein: 13.8 g
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