Stovetop Macaroni and Cheese
Ingredients
The pasta
-
1
lb
shell pasta
-
1
tbsp
salt
The vegetables
-
1
piece
leek
-
3
large
kale leaves
-
⅔
cup
peas
The sauce
-
2
tbsp
ghee or olive oil
-
6
tbsp
unsalted butter
-
6
tbsp
all-purpose flour
-
3
cups
milk
-
½
lb
smoked gouda, shredded
-
¼
lb
fontina, shredded
-
to taste
freshly ground pepper
Instructions
- 1. Boil salted water and cook the pasta until al dente, then drain and drizzle with olive oil.
- 2. In a skillet, melt butter and cook the leeks with a pinch of salt for 1-2 minutes, then add kale and cook for an additional 3 minutes, followed by the peas until bright green.
- 3. In a saucepan, melt butter, stir in flour, and cook for 1 minute. Pour in milk and simmer until thickened.
- 4. Stir in the cheeses until melted, adjusting heat if necessary, and season with salt and pepper.
- 5. Combine the pasta and vegetable mixture with the cheese sauce, then serve topped with parmesan and black pepper.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
188
Total fat
9.3g
Total carbohydrates
23.7g
Total protein
7.5g
Sodium
130mg
Cholesterol
27mg
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