Why kale mac and cheese? Because it’s nice to have some veggies in of our favorite comfort foods. And the extra vitamins is an added bonus. The flavor is really good!
Easy One Pot, Stove Top Creamy Kale Mac and Cheese in a bowl

Kale Mac and Cheese

Yes, adding kale reminds me that mac and cheese can be “healthier”, can’t it? Please say yes because that’s what my conscience was telling me when I wanted to combine two of my top 25 foods all in one pot. Perhaps I’m making up lost time as a kid when all I wanted to eat was mac and cheese, but instead I was fed a healthy diet of fresh fish, greens and rice. Oh, the “trauma” of eating fresh homemade food during childhood. Please, let me explain.

Easy One Pot, Stove Top Creamy Kale Mac and Cheese in pot

As a hungry kid growing up in a family with five younger siblings, we add suffered from the pain of growing up in two cultures. When I say “pain”, it’s from the perspective of a thirteen year old who was always hungry for American foods. Granted, we never were actually hungry because my parents had a whole backyard of garden fresh vegetables and herbs. Practically every meal we ate was homemade, 50% homegrown and always fresh.

Fresh and homegrown were bad words back then when my siblings and I were growing up. Why? Because all we wanted to eat were mac and cheese, hamburgers, french fries and pizza. As kids, not only was it torture to have to help out in the garden and pull weeds every weekend when we wanted to play Atari, but it was even more torture to have to eat all the greens that my parents grew.

Yuck. That’s all we could think of every day for three meals a day. That amounted to 21 meals a week that had to be homemade and fresh. But we ate everything my parents put in front of us or else we’d starve.

Easy One Pot, Stove Top Creamy Kale Mac and Cheese in a bowl

The pangs of hunger and cravings for cheesy mac and cheese were only satisfied once a month. And that was in the form of the boxes of Kraft mac and cheese. If it was on sale, then my Mother would treat us to three boxes. Now if you did the math, that would mean three boxes between six kids, which meant that after it was all cooked, each kid only had about 1.5 cups of mac and cheese.

Yes, we were all good at math, including the two year old twins who knew how to count out exactly their fair share of 1.5 cups of  Kraft mac and cheese.

So, now as an adult, I often have cravings for this comfort dish and always remember how little I had it growing up and am now making up for all those childhood years of lost mac and cheese dinners. So what does all mean?

Well, what it all means is that I indulge in my quick stove top mac and cheese, my “healthier” broccoli mac and cheese and now this kale version that’s super creamy, quick and satisfying.

Now that you know my childhood struggle, you can now join me and enjoy a big bowl of kale mac and cheese for the adult in me. And I’ll enjoy a few bowls of this creamy goodness myself.

Enjoy,

diane

Creamy Kale Mac and Cheese Recipe

Yes, you can certainly bake this dish to cook the macaroni into the cheese a bit more like I did in my past Broccoli Mac and Cheese Recipe. But if you're an impatient eater like me, this stove top version will be equally satisfying. The more pasta you add, the less cheesy it will be.
Cook based on how patient (and hungry) you are. If you choose to finish it off in the oven then pre-heat the oven to 350°F and bake the mac and cheese in an oven proof vessel for about 20 minutes.
5 from 3 votes

Ingredients

  • 8-12 ounces pasta (penne, elbow macaroni or shells)
  • 1 large bunch kale , stems removed and leaves finely chopped
  • 1/4 cup unsalted butter
  • 1 medium onion , minced
  • 1/4 cup flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 8 ounces shredded sharp cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup (about) extra cheese for topping (optional)
  • 1/4 cup bread crumbs
  • 1 teaspoon kosher salt or to taste (We like our pasta seasoned well)
  • fresh cracked black pepper , to taste

Instructions 

  • In large pot, boil water and cook pasta to package instructions. Rinse pasta with cold water and allow to cool.
  • Heat the same large pot on medium heat, melt butter and add onion. Cook onions until soft, then add flour. Stir the flour quickly to combine the flour and onion roux mixture. Add milk and chicken broth. Whisk to remoe flour lumps. The chunks of onion might get in the way, but that's ok.
  • Allow mixture to come to a gentle boil and sauce will thicken. Return heat to low and add cheddar cheese and Parmesan cheese. Continue stirring gently until all the cheese is melted.
  • Add the kale and pasta to cheese mixture. Gently stir together until the pasta is heated through and kale is tender. Season with salt and pepper to taste. Add extra cheese and bread crumbs on top. Serve warm.

Nutrition

Calories: 404kcal, Carbohydrates: 33g, Protein: 19g, Fat: 22g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 826mg, Potassium: 323mg, Fiber: 1g, Sugar: 5g, Vitamin A: 2293IU, Vitamin C: 23mg, Calcium: 456mg, Iron: 1mg

 

This recipe and story was originally published in 2014 and re-published in 2021. Here’s more great mac and cheese recipe ideas!