Kale Mac & Cheese Recipe for Babies, Toddlers & Kids
Servings: servings
With its creamy, cheesy flavor and tender pieces of kale, this kale mac and cheese recipe is the perfect balance between kid-friendly and good for you! It has all the flavors kids love with extra nutrients packed in. It'll become your family's new favorite!
Ingredients
- 2 teaspoons olive oil
- 6-7 cups kale leaves (tough stems removed)
- 1 clove garlic, minced
- 1 1/2 cups uncooked elbow macaroni pasta (I use fiber-enriched or whole wheat)
- 2 tablespoons unsalted butter
- 1 1/2 cups partly skimmed 2% evaporated milk, plus more as needed
- 1 1/2 cups freshly shredded sharp cheddar cheese
- Salt and pepper, to taste (optional)
Instructions
- Over medium heat, heat olive oil in a frying pan and add the garlic and kale. Add a splash of water and cook until it’s softened and fragrant, about 5 minutes. Remove from the heat.
- In a food processor, pulse the kale until it’s chopped into tiny pieces.
- Meanwhile, cook noodles according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
- In a large pot over medium heat, melt butter with 1 cup evaporated milk.
- When butter is melted and mixture is hot and steaming, turn the heat down to low. Add the cooked pasta to the saucepan and stir well.
- Add about a quarter of the shredded cheese. Stir until melted and combined. Repeat until all of the cheese is added and noodles are coated with cheese sauce.
- Stir in the chopped kale. Add remaining 1/2 cup of evaporated milk to make it creamier.
- Add salt and pepper to taste, if desired. Serve warm.
Nutrition
Calories: 356kcal | Carbohydrates: 37g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 211mg | Potassium: 546mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7345IU | Vitamin C: 64mg | Calcium: 572mg | Iron: 3mg
