Kale Pesto Mac and Cheese

Kale Pesto Mac and Cheese

This fall treat stars lovely pasta shells and a three-cheese sauce that’s topped with a vibrant swirl of bright green pesto. Roasted pumpkin seeds and fresh kale add a creative twist to the homemade pesto.

servings
10

Ingredients















Cooking Instructions

1

Heat oven to 350°F. 


2

Melt 1/2 teaspoon butter in small bowl. Add pumpkin seeds; toss to coat. Spread pumpkin seeds on an ungreased, aluminum foil-lined 15 x 10-inch baking sheet. Bake for 15-20 minutes or until light golden brown, stirring once. Remove from oven. Cool slightly on a wire rack.


3

Place the pumpkin seeds, kale, lemon zest, garlic, 1/2 teaspoon sea salt and 1/4 teaspoon pepper in a food processor. Cover and pulse to combine. Slowly drizzle in olive oil; puree until mixture is smooth.


4

Cook pasta according to package directions until al dente; drain.


5

Meanwhile, melt the remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, remaining salt and pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina, 1/2 cup parmesan and asiago until melted. Stir in pasta. Remove from the heat.


6

Spoon pasta mixture into a greased 13 x 9-inch baking dish. Dot with pesto; swirl in with spoon. Sprinkle with remaining parmesan. Bake, covered, for 20 minutes. Uncover and bake 15-20 minutes longer or until sauce is bubbly.


Recipe Tip:
Any brand of Wisconsin fontina, parmesan or asiago cheese can be used.
cheese iconCheesemonger Tip:
Freshly grated cheese works best in sauces; some commercially grated cheeses contain anticaking ingredients that prevent them from incorporating completely when melted.

Ingredients















Cooking Instructions

1

Heat oven to 350°F. 


2

Melt 1/2 teaspoon butter in small bowl. Add pumpkin seeds; toss to coat. Spread pumpkin seeds on an ungreased, aluminum foil-lined 15 x 10-inch baking sheet. Bake for 15-20 minutes or until light golden brown, stirring once. Remove from oven. Cool slightly on a wire rack.


3

Place the pumpkin seeds, kale, lemon zest, garlic, 1/2 teaspoon sea salt and 1/4 teaspoon pepper in a food processor. Cover and pulse to combine. Slowly drizzle in olive oil; puree until mixture is smooth.


4

Cook pasta according to package directions until al dente; drain.


5

Meanwhile, melt the remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, remaining salt and pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina, 1/2 cup parmesan and asiago until melted. Stir in pasta. Remove from the heat.


6

Spoon pasta mixture into a greased 13 x 9-inch baking dish. Dot with pesto; swirl in with spoon. Sprinkle with remaining parmesan. Bake, covered, for 20 minutes. Uncover and bake 15-20 minutes longer or until sauce is bubbly.


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