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.
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
- Bring a pot of water to a boil. Add macaroni, cook according to package directions.
- 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.
- Drain macaroni and return to the pot (removed from heat) or put directly into your bowl. Add vegetables and gently toss together.
- 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.
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).