Kale and butternut squash mac and cheese

• Vegetarian

• Produce

  • 1 10 oz. package Butternut squash, frozen
  • 1 bunch Kale

• Pasta & Grains

  • 1 1 lb. box Macaroni

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Flour
  • 3/4 tsp Kosher salt

• Bread & Baked Goods

  • 3/4 cup Breadcrumbs, plain

• Dairy

  • 5 tbsp Butter, unsalted
  • 3 cups Cheddar cheese
  • 2 cups Milk

Found on familyfoodonthetable.com

Description

Directions

• Preheat oven to 400.
• Bring a large pot of water to a boil. Add a small handful of salt and add pasta. 
• Cook pasta according to package directions. Add kale to the pot in the last 2 minutes of cooking.
• Remove and drain macaroni and kale. Set aside.
• In a large pot, melt 2 tablespoons of butter over medium heat. Add flour and cook for two minutes, stirring constantly.
• Slowly add in milk, whisking constantly, until the mixture is smooth.
• Add 1 1/2 cups of cheese and stir until melted. Remove from heat.
• Add cooked pasta, kale, butternut squash, salt and pepper to the cheese mixture and stir well to combine. Taste and adjust seasonings.
• Transfer to a greased 2-quart casserole dish. Top with remaining 1 1/2 cups of cheese.
• In a small bowl, combine breadcrumbs with 3 tablespoons of melted butter and stir to combine.
• Sprinkle breadcrumbs on top of casserole. Bake at 400 for 20 minutes, until hot and bubbly.