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- Preparing Time: 53 minutes
- Total Time: -
- Served Person: 10
- 1/2 teaspoon salt
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 cup chopped onion
- 1/2 teaspoon pepper
- 8 ounces elbow macaroni
- 3 tablespoons olive oil, divided
- 3 cups grated sharp cheddar cheese
- 1/2 cup poblano peppers, chopped (no seeds)
- 10 ounces kale, roughly torn into 1-inch pieces
- 3 cups original unsweetened almond breeze almondmilk
- Carbohydrate 25.8
- Cholesterol 36
- Fat 16.6
- Protein 13.1
- Sodium 381
- Calories 303 calories;
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.
