I wanted to use up some of the milk in my apartment, but wasn’t sure how to go about doing it since I didn’t want pancakes/crepes/yorkies. So I called my dad and he suggested making white sauce (bechemel sauce) and doing something with that. Which was an awesome idea. Since I’d been a bit stressed lately, I decided the sauce needed to go on macaroni, and then just kinda went from there. The result: Macaroni with Parmesan sauce and kale.
Macaroni with Parmesan Sauce and Kale
3/4 cup macaroni
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup (or more) Parmesan cheese
2 large kale leaves, ripped into little pieces
2-3 tablespoons pine nuts
Boil the macaroni, drain and set aside. In a medium saucepan, melt the butter. Once the butter is melted add the flour and mix them together so you have a sort of paste. Add the milk and whisk in the flour-butter paste. Then just keep stirring until the sauce has thickened, about 10-15 minutes. Once the sauce is thick, turn off the heat and add the Parmesan, stirring it in until it is entirely melted and smooth. Mix in the kale, and then the macaroni. Pour the entire mixture into a baking dish. Sprinkle the pine nuts on top and bake at 350 until its all nice and bubbly.
I love mac and cheese. It is the ultimate comfort food, and endlessly versatile. There are probably a million variations you can do. Given my love of pine nuts, this one is definitely up there. Song of the week: Baby Got Back by Sir Mix-A-Lot. I love this song. It’s amazing. And I know all the words. Seriously all of them. Sure it’s a guilty pleasure, but its awesome.