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8 ounces uncooked cavatelli pasta or other small shell-shaped pasta
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1/4 cup plus 2 teaspoons kosher salt, divided
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1 tablespoon extra-virgin olive oil
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5 ounces baby kale (about 5 cups)
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1 teaspoon black pepper, divided
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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1 cup whole milk
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1 cup heavy cream
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1 cup buttermilk
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8 ounces mild cheddar cheese, shredded (about 2 cups)
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8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
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2 large eggs, beaten
Buttermilk Macaroni and Cheese with Baby Kale
A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' riff on mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.
Nutrition Information
219
Calories
39g
Carbohydrates
28g
Protein
303mg
Potassium
7g
Fiber
4g
Sugar
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