This Crispy Kale Topped Pasta & Cheese Bake is a fantastic comfort food recipe from the Nourish Cookbook by Nettie Cronish and Cara Rosenbloom.
This is the first cookbook I have reviewed and was thrilled at the opportunity! I agreed to review this cookbook not only because it features seeds, nut and beans (all foods I LOVE to cook with), but also because one of the authors is a registered dietitian. The cookbook is full of unique ways to incorporate seeds, nuts and beans into breakfast, appetizers, salads, soups and stews, entrees, side dishes and even snacks and desserts!
So far I have made a few recipes from this cookbook but I chose to highlight this kid-friendly macaroni and cheese makeover today because it was a hit for my entire family.
I’ve never topped any casserole with kale like this recipe and will definitely be doing it again. However, just be careful when changing your oven to broil or putting in the broiler because I kept it in just a minute or two too long and some of the kale became a bit too crispy. Thankfully it was easy to brush off the crispy parts and enjoy the rest of the dish just fine.
Dietitian’s Dish
I’m not one to “hide” vegetables or unique ingredients in foods since I want my kids to know and appreciate the vegetables they are eating and experience new ingredients. So when I spotted this recipe I thought it was such a fun and unique way to add kale and hemp seeds to a recipe that I knew I had to try it. If you’re not familiar with hemp seeds you should definitely check them out. Hemp seeds contain healthy omega-3 fats, all essential amino acids (a complete protein), fiber and several important minerals. And no worries, hemp seeds are 100% legal!
Serves 6
A fun spin on macaroni and cheese with a crispy kale and hemp seed topping!
20Prep Time
15Cook Time
35Total Time
Save Recipe
Ingredients
- 13.25 ounce whole wheat penne pasta
- 2 tablespoons butter
- 2 tablespoons white whole wheat flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups skim milk
- 2 cups shredded 2% sharp cheddar cheese, divided
- 1/4 teaspoon nutmeg
- 1/2 cup whole wheat bread crumbs
- 1/4 cup hemp seeds
- 2 cups very finely chopped kale
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions.
- Melt butter in a medium saucepan over medium heat. Add flour, salt and pepper and whisk until well blended.
- Pour in milk gradually, stirring constantly and bring to a boil for 2 minutes.
- Reduce heat and cook for 5 minutes and continue to stir.
- Add 1 1/2 cups cheese, stirring constantly until melted. Add nutmeg.
- Combine cheese sauce and pasta in a large bowl. Stir until well combined.
- Add to a 9 x 13 inch baking dish.
- In a medium bowl, combine 1/2 cup remaining cheese, breadcrumbs, hemp seeds, and kale. Sprinkle this over top of the pasta and cheese.
- Bake for 15 minutes or until top is golden brown.
Notes
If you desire a more crispy top, broil for the last 3-4 minutes but keep an eye on it because I kept it in too long and the top got a bit too crispy.
Nutrition
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