"With kale, onion, and poblano peppers, this revved up mac 'n' cheese is a one-dish dinner."
Ingredients
8 ounces elbow macaroni 1 cup chopped onion 1/2 cup poblano peppers, chopped (no seeds) 10 ounces kale, roughly torn into 1-inch pieces 1 tablespoon minced garlic 3 cups Original Unsweetened Almond Breeze Almondmilk 3 cups grated sharp Cheddar cheese 1/2 teaspoon salt 1/2 teaspoon pepper
Directions
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 almondmilk and cheese. Add salt and pepper.
Pour cheese mixture over pasta. Bake 20 minutes. Let stand 10 minutes before serving.