Macaroni and cheese taken up a notch on taste, creaminess and comfort. Crunchy kale adds iron and folate to the mix.
8 ounces shell pasta
1 tablespoon Spectrum Organic Extra Virgin Olive Oil
½ cup onion, finely chopped
2 links turkey sausage, sliced ¼-inch thick
4 cups kale, washed and chopped
¼ cup chicken broth
2 ½ cups milk
2 tablespoons all-purpose flour
¼ teaspoon nutmeg
1 teaspoon paprika
4 ounces Gouda cheese, grated
¼ teaspoon sea salt
4 ounces Monterey jack cheese
Preheat oven to 450. Cook pasta shells for 2 minutes less than directed on box directions, drain and pour into a large bowl. Heat olive oil in a large sauté pan over medium heat and add onion and sausage. Cook for 5 minutes and add kale and chicken broth. Bring to a simmer, cover and cook until kale is wilted, about 10 minutes. Add to bowl with pasta and toss well to mix.
In a medium saucepan, whisk together 1/4 cup milk, flour, nutmeg and paprika until a thick paste. Gradually whisk in the rest of the milk and bring to a boil over over medium-low heat. Simmer for 10 minutes, whisking constantly, until mixture is the consistency of cream. Stir into pasta mixture with Gouda, sea salt and half of the Monterey jack cheese. Fold mixture into a casserole dish and top with remaining Monterey jack. Bake for 15-20 minutes, until mixture is bubbly and cheese is golden. Let cool for 5 minutes and serve.