Baked Macaroni and Cheese with Kale and Jalapeņo
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Baked Macaroni and Cheese with Kale and Jalapeņo calories by ingredient
Introduction
Classic baked recipe with jalapeņo and kale Classic baked recipe with jalapeņo and kaleNumber of Servings: 9
Ingredients
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Great Value Elbow Macaroni Noodles -half package apron 8oz
Dairy, Milk - Whole - 1 cup
2 cup, shredded Cheddar Cheese
1 cup, chopped Onions, raw
1 pepper Jalapeno Pepper, diced
1 tsp dry mustard powder
2 tbsp Parmesan Cheese, grated
0.25 cup Progresso Bread Crumbs - Italian Style
.25 cup Flour, white
.25 cup Butter, salted
3 cup, chopped Kale
Tips
Careful to add plenty of sauce and not let it overcook in the oven. Make sure it keeps it's sauciness!
Directions
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