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Mac & Cheese &
Cauliflower & Kale
✔ Leftovers for Lunch
✔ Freezable
✔ Hidden Goodness
Why We Love It
Kale is low in calorie, high in fiber and has zero fat. Many powerful antioxidants are found in kale, including quercetin and kaempferol, which have numerous beneficial effects on health.
Kale is also extremely high in vitamin C, an antioxidant that has many important roles in the body. A single cup of raw kale actually contains more vitamin C than an orange!
This recipe also contains cauliflower, which is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6.
What You'll Need
2 Tbsp x Butter
½ Cup x Grated Parmesan
½ Cup x Panko Breadcrumbs
½ Cup x All Purpose Flour
6 x Kale Leaves
1 x Head Cauliflower
¾ x Cup Low Fat Milk
350g x Macaroni Pasta
140g x Grated Cheddar Cheese
½ tsp x Garlic Powder
½ tsp x Onion Powder
½ tsp x Paprika
Salt & Pepper to Taste
Method
Cook the Macaroni pasta until it is al dente, about 7 minutes in salted water. Once cooked, drain and set aside.
Mix your seasoning powders while the pasta cooks. Also wash and prepare the cauliflower and kale. Chop cauliflower head into small florets and roughly chop the kale leaves.
Pre-heat the oven to 240°C. Place the cauliflower florets on a roasting dish, drizzle with olive oil and salt and pepper. Roast the cauliflower for about 17 minutes or until slightly golden and tender.br>
While the cauliflower is roasting, heat the butter in a medium sized saucepan and add around 2 teaspoons of olive oil on medium heat. Once the butter is thoroughly melted and hot, add flour and stir frequently for about 2 minutes.
Gradually stir in milk and 2 cups of water. Bring the mixture to the boil, then reduce heat to low and let simmer while whisking frequently for about 4 minutes or until the mixture is thick.
Add the cheddar cheese to the pan and stir until the cheese is melted completely.
Add the roasted cauliflower, the kale leaves, garlic powder, onion powder, paprika and season with salt and pepper to taste. Cook and stir occasionally for about 3 minutes.
Add the cooked pasta to the cheese sauce and stir thoroughly until the pasta is completely coated with the sauce.
Combine the Panko breadcrumbs and the parmesan cheese together with 1 tablespoon of olive oil to moisten. Pour the pasta and sauce into a casserole dish and top with the panko-parmesan mixture. Bake for 8 - 10 minutes until the top is golden and piping hot throughout.
Once cooled, portion and seal in freezable bags, easily ready for reheating for lunch! Great for dinners and having leftovers for lunch!