Baked Macaroni And Cheese With Kale And Great Northern Beans Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS

From food blog Al Dente. (http://www.aldenteblog.com/flauers_martini.html) I added a package of organic chicken hot dogs as well.

Provided by yogiclarebear

Categories     Macaroni And Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12



Baked Macaroni and Cheese With Kale and Great Northern Beans image

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and salt it.
  • Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
  • In the salted water, cook the pasta al dente. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
  • Trim the stems from the kale. Bring a large pot of water to boil and add kale. Boil kale for one minute, remove, and set aside to cool. Squeeze excess water from kale and chop into edible pieces.
  • In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
  • Pour the sauce over the noodles, toss in the Parmesan and kale, mix in the white beans, and sprinkle with salt and pepper.
  • Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.

Nutrition Facts : Calories 675.9, Fat 24.8, SaturatedFat 14.9, Cholesterol 71.6, Sodium 442.9, Carbohydrate 83.4, Fiber 6.6, Sugar 2.5, Protein 30.2

salt
2 1/2 cups milk (low-fat is fine)
2 bay leaves
1 bunch kale (any kale or chard will do)
1 lb pasta, elbow, shell, ziti
1 (15 ounce) can of northern white beans, drained
4 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups sharp white cheddar cheese, grated
1/2 cup freshly grated parmesan cheese
freshly ground black pepper
1/2 cup fresh whole wheat bread crumbs

CLASSIC BAKED MACARONI AND CHEESE

Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.

Provided by Alison Roman

Categories     dinner, lunch, casseroles, pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14



Classic Baked Macaroni and Cheese image

Steps:

  • Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
  • Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
  • Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
  • Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
  • Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
  • Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

MACARONI AND CHEESE WITH KALE

Give classic mac and cheese a healthy makeover with the addition of sauteed kale.

Provided by Food Network Kitchen

Time 1h5m

Yield 8-12

Number Of Ingredients 12



Macaroni and Cheese with Kale image

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside.
  • Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside.
  • Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
  • Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large bunch of kale, stems discarded, leaves roughly chopped (about 8 cups)
4 garlic cloves, finely chopped
2 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce block sharp Cheddar, grated
1 cup grated Havarti cheese
1 cup panko bread crumbs

CREAMY BAKED MACARONI AND CHEESE WITH KALE AND MUSHROOMS

Don't be alarmed by how much kale you start with for this recipe. It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 to 12 servings

Number Of Ingredients 13



Creamy Baked Macaroni and Cheese with Kale and Mushrooms image

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Heat a large saucepan over medium-high heat. Add 3 tablespoons of the olive oil and the shiitake mushrooms and cook, stirring constantly, until the mushrooms are lightly browned in spots and softened, 4 to 6 minutes. Lower the heat to medium and add the kale, garlic and 1/2 cup of water, scraping up any browned bits at the bottom of the pan with the back of a wooden spoon. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cook until the kale is wilted but still crisp-tender, about 3 minutes. Remove the vegetables to a bowl and set aside.
  • Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved vegetables. Season to taste with additional salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

Kosher salt
1 pound elbow macaroni
1/4 cup plus 3 tablespoons extra-virgin olive oil
12 ounces shiitake mushrooms, stems discarded, sliced 1/4 inch thick
1 large bunch of kale, stems discarded, roughly chopped (about 8 cups)
4 cloves garlic, minced
Freshly ground black pepper
2 1/2 cups half-and-half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
1 cup panko bread crumbs

BAKED MACARONI AND CHEESE

A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'

Provided by Meredith

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Yield 3

Number Of Ingredients 6



Baked Macaroni and Cheese image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
  • In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
  • Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
  • Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
  • Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g

1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 ½ cups shredded Cheddar cheese
salt and pepper to taste

BAKED MACARONI AND CHEESE

Where I grew up the standard macaroni and cheese was creamy, like the stuff that comes in a box. But my mom always made the custard version. Some places I've lived that was the usual kind and the creamy one was the oddity. Wherever you live, this is delicious! Make it plain or try one of the variations.

Provided by 3KillerBs

Categories     Cheese

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 6



Baked Macaroni and Cheese image

Steps:

  • Cook macaroni according to package directions but stop a minute or two short of fully cooked. Drain and rinse.
  • Grease or butter an 8x12 or 13x9 baking pan. (A half batch can be made in a 9 inch square pan).
  • Spread 1/3 of the macaroni in the pan. Top with 1/3 of the cheese slices. Salt and pepper to taste.
  • Repeat twice, alternating the directions the slices run so as to fill all the gaps.
  • Beat eggs into the milk.
  • Pour into the casserole dish. You want this custard to come within about 1/2 inch of the top of the pan. The shape and size of the dish may require more or less -- just keep the proportion of 2 eggs per cup of milk.
  • Bake at 350°F for 60-90 minutes or until a knife inserted in the center comes out clean of custard (it might be a bit cheesy).
  • Tip -- this is apt to overflow a little if you got the custard too far up to the top. Best to bake it on the upper rack with a baking sheet on the rack below to catch any drips.
  • Variations -- Add things like leftover cooked chicken or turkey, leftover ham, cooked broccoli, VERY well-drained frozen spinach, peas, ?.
  • You can also vary the cheese used. I've had it with cheddar, American, Swiss (extra good with ham and broccoli), and mozzarella.
  • You can also try adding different herbs. IMO, nothing wakes up bland food like a dash of sherry or a pinch of celery seed. A bit of garlic, thyme, or Italian seasoning can be good depending on the cheese used.

Nutrition Facts : Calories 364.8, Fat 17.3, SaturatedFat 9.9, Cholesterol 137.5, Sodium 296.2, Carbohydrate 32.4, Fiber 1.2, Sugar 1.3, Protein 19.1

1 lb macaroni
1 lb colby cheese, sliced (also known as Longhorn or Longhorn Colby)
3 cups milk
6 eggs
salt
fresh ground black pepper

SAVORY AND SPICY NORTHERN BEANS (QUICK AND EASY!)

This is a quick and easy bean dish...can be used as a protein for vegetarians, or as a side for the meat lovers! This is an adaptation of SarasotaCook's Recipe #385699.

Provided by breezermom

Categories     Onions

Time 17m

Yield 5 serving(s)

Number Of Ingredients 9



Savory and Spicy Northern Beans (Quick and Easy!) image

Steps:

  • In a large pan, heat the oil over medium heat. Add the garlic, onion, and red pepper flakes and saute for 2-3 minutes on medium until slightly soft.
  • Add the beans, parsley, rosemary, salt, and pepper. Increase heat to medium high and cook for about 4-5 minutes. While they are cooking, mash about half of the beans with a fork until they reach the consistency that you prefer.
  • If you would like, you can garnish with some additional olive oil and ground pepper.

1 tablespoon olive oil
1 medium onion, diced fine
2 tablespoons garlic, minced
1/2 teaspoon red pepper flakes (more if you like things hot!)
2 (15 ounce) cans great northern beans, drained but not rinsed
2 teaspoons parsley, fresh and finely chopped
1 teaspoon dried rosemary
1/2 tablespoon kosher salt
1 teaspoon ground black pepper

More about "baked macaroni and cheese with kale and great northern beans recipes"

BEST WHITE CHEDDAR MAC AND CHEESE (WITH KALE AND …
Web Feb 27, 2021 The macaroni noodles are coated in a creamy cheese sauce that is loaded with sharp white cheddar cheese and fresh …
From goodlifeeats.com
Category Main Dish
Calories 467 per serving
best-white-cheddar-mac-and-cheese-with-kale-and image


ULTIMATE CREAMY BAKED MACARONI AND CHEESE
Web Jan 14, 2013 Preheat oven to 350F (175C) with rack in the centre of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes. Once the pasta is cook, drain, rinse with cold …
From seasonsandsuppers.ca
ultimate-creamy-baked-macaroni-and-cheese image


EASY BAKED MACARONI AND CHEESE (GRANDMA’S RECIPE)
Web Nov 15, 2022 Stir in the butter. Once the butter is melted into the noodles, add the egg and stir to coat. Then stir in the milk, salt, and pepper. Stir the shredded cheese in a handful at a time, making sure to reserve about …
From easyfamilyrecipes.com
easy-baked-macaroni-and-cheese-grandmas image


HOMEMADE MAC AND CHEESE WITH KALE - SERVED FROM …
Web Jul 8, 2021 Chop into small pieces. Heat olive oil on medium in a cast iron skillet or another large skillet (with a lid). Add onion and garlic and cook for approximately 90 seconds. Add kale and coat with oil and mix with garlic …
From servedfromscratch.com
homemade-mac-and-cheese-with-kale-served-from image


PASTA E FAGIOLI (ITALIAN PASTA AND BEANS) - COOKIE AND KATE

From cookieandkate.com
4.9/5 (339)
Uploaded Feb 23, 2020
Category Stew
Published Jan 7, 2020


10 BEST BAKED BEANS AND MACARONI AND CHEESE RECIPES - YUMMLY
Web Jun 1, 2023 pepper, macaroni, bread crumbs, milk, grated Parmesan cheese and 5 …
From yummly.com


BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS …
Web Oct 2, 2011 - From food blog Al Dente. (http://www.aldenteblog.com/flauers_martini.html) …
From pinterest.com


BAKED BEANS & BACON MAC & CHEESE | BUSH’S® BEANS
Web 1 COOK Cook macaroni noodles in a large cooking pot according to package directions …
From bushbeans.com


THE DAILY MEAL
Web The Daily Meal
From thedailymeal.com


BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS …
Web Boil kale for one minute, remove, and set aside to cool. Squeeze excess water from kale …
From findrecipes.info


BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS
Web 1 bunch kale (any kale or chard will do) 1 lb pasta, elbow, shell, ziti: 1 (15 ounce) can of …
From wikifoodhub.com


BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS
Web Recipe Baked Macaroni and Cheese With Kale and Great Northern Beans: salt 2 1/2 …
From cooktime24.com


OUR 50 BEST PASTA RECIPES - FOOD & WINE
Web Jun 9, 2023 Some of our favorites include Summer Crab Carbonara with Lemons and …
From foodandwine.com


BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS …
Web Free Baked Macaroni And Cheese With Kale And Great Northern Beans Recipes …
From alicerecipes.com


OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
Web May 4, 2023 Some sneaky parents have been known to blend spinach or steamed …
From nytimes.com


KALE MACARONI & CHEESE IN HOMAGE TO WOODBERRY KITCHEN - FOOD52
Web Jan 18, 2014 Directions. Preheat oven to 350º F. In a large pot, bring 6 cups water to a …
From food52.com


Related Search