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Ingredients

8 ounces elbow macaroni 3 tablespoons olive oil, divided 1 cup chopped onion ½ cup poblano peppers, chopped (no seeds) 10 ounces kale, roughly torn into 1-inch pieces 1 tablespoon minced garlic 2 tablespoons all-purpose flour 3 cups Original Unsweetened Almond Breeze Almondmilk ½ teaspoon salt ½ teaspoon pepper 3 cups grated sharp Cheddar cheese

Nutrition Info

303 calories carbohydrate: 25.8 g cholesterol: 35.6 mg fat: 16.6 g fiber: 2.2 g protein: 13.1 g saturatedFat: 7.8 g servingSize: - sodium: 381.1 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F.
Cook macaroni until al dente, about 4 minutes. Drain and pour into 8x8 baking dish. Set aside.
In a saute pan, add 1 tablespoon oil olive over medium heat. Cook and stir chopped onion and poblano pepper until beginning to soften, about 4 minutes. Stir in kale and garlic and cook until kale softens and wilts, 2 to 3 minutes. Pour in the remaining 2 tablespoons olive oil and sprinkle in the flour. Stir until you have a roux. Slowly whisk in almond milk and cheese. Add salt and pepper.
Pour cheese mixture over pasta. Bake 20 minutes. Let stand 10 minutes before serving.

10 servings

With kale, onion, and poblano peppers, this revved up mac 'n' cheese is a one-dish dinner.