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Some days you come home from a long day, thinking about what you could possibly cook from what’s left in your pantry, and you fixate on mac & cheese.

But you don’t just want the average, plain ole mac & cheese. You want something more flavorful and complex. And (if you’re me) you are also craving vegetables. Because you’re weird like that.

Enter: kale and sweet potato mac & cheese.

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Complex, satisfying and, like, totally healthy.

And it’s quick and easy! Gourmet muggle food.

Here’s how to make it…

Kale and Sweet Potato Mac & Cheese

  1. Bring a pot of water to a boil. Add macaroni, cook according to package directions.
  2. Meanwhile, chop sweet potato and kale into bite-size pieces. Heat a small amount (1-2 Tbsp.) of olive oil or butter in a sauté pan, add 1 or 2 cloves of garlic (minced) for a minute or so, until aromatic. Add sweet potato and cook until just tender. Add kale and cook until wilted.DSCN5763
  3. Drain macaroni and return to the pot (removed from heat) or put directly into your bowl. Add vegetables and gently toss together.DSCN5768
  4. Add cheese — I used some Mexican cheese blend and some parmesan because that’s what I had on hand, but I imagine that any combination of cheddar, mozzarella, fontina, gruyere, and/or parmesan would work. Stir until melted and well-mixed.DSCN5771DSCN5773
  5. Enjoy!DSCN5797

Note: this keeps fairly well as leftovers if you put the noodles and vegetables in a container without the cheese and refrigerate it. You can add cheese before reheating it (in my case, I just put a few flakes of parmesan on top and it was less rich but still delicious).

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