Even self-professed kale haters will fall in love with this cheesy baked pasta with crispy breadcrumbs.
Best of all, the dish comes together in30 minutes or less.
Buy pre-chopped, pre-washed bagged kale and pre-shredded cheese to save prep time.
Credit: Hector Manuel Sanchez
Ingredients
4quartswater
14cupplus 1 12 tsp.
kosher salt, divided
1(16-oz.)
Bring 4 quarts water and 14 cup of the salt to a boil in a Dutch oven over high.
Add chopped kale; cook until tender, 5 to 7 minutes.
Drain and pat dry with paper towels.
Meanwhile, place milk in a 1-quart glass measuring cup.
Cover with plastic wrap, and microwave on HIGH 3 minutes.
Melt butter in Dutch oven over medium.
Add onion, and cook, stirring occasionally, until tender, about 6 minutes.
Add flour, and cook, whisking constantly, 2 minutes.
Whisk in hot milk.
Increase heat to medium-high, and bring to a low boil, whisking often.
Cook, whisking often, until thickened, about 6 minutes.
Remove from heat; whisk in cheese, hot sauce, pepper, and remaining 1 12 teaspoons salt.
Fold kale and cooked pasta into cheese sauce.
Pour into a greased 11- x 7-inch baking dish.
Stir together panko and 1 tablespoon olive oil; sprinkle over pasta mixture.
Broil until panko is golden brown, 1 to 2 minutes.
Tips
Tenderize hardy greens like kale by blanching them in a large stockpot of boiling water.
Look for bags of prewashed and chopped kale to save prep time.
