Baked Kale & Tomato Macaroni

Whats not to love about Baked Kale & Tomato Macaroni? It is most certainly one of my favourite comforting dishes that is perfect for the fall or winter time. The extra-sharp cheddar combined with layers of kale and tomatoes make it a great option for picky vegetable eaters. I was super grateful that I even got to use the last of the fresh tomatoes and kale from the garden. IMG_3392


Bake Kale & Tomato Macaroni
  • 3 tablespoons plain dry breadcrumbs (I ended up making my ow from scratch)
  • 1 teaspoon extra-virgin coconut oil
  • ¼ teaspoon paprika
  • 2 cups of steamed kale
  • 1 cup of diced tomatoes
  • 1¾ cups low-fat milk, divided
  • 3 tablespoons all-purpose gluten free flour
  • 2 cups shredded extra-sharp Cheddar cheese
  • 1 cup low-fat cottage cheese
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 8 ounces (2 cups) gluten-free elbow macaroni
  1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square baking dish with butter or cooking spray.
  2. Mix breadcrumbs, melted coconut oil and paprika in a small bowl. Place steamed kale in a fine-mesh strainer and press out excess moisture.
  3. Heat 1½ cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining ¼ cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
  4. Cook pasta for 4 minutes, or until not quite tender. Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the kale and diced tomatoes into the macaroni. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
  5. Bake the casserole until bubbly and golden, 25 to 30 minutes.


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