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+ servings


Tracy Dempsey
0 from 0 votes
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Servings 8
Calories 404 kcal


  • sauce pan
  • Stove
  • Whisk
  • Pot
  • Colander
  • Cheese Grater


  • 1/2 stick 2 ounces unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups heavy cream
  • 1 tablespoon dry mustard powder
  • 1 pound dry macaroni
  • ½ pound cheddar cheese grated
  • 1 bunch fresh Tuscan kale approx. 8 ounces, stems stripped, leaves rinsed and cut into ribbons crosswise
  • Salt and pepper to taste


  • Place butter in a 3- to 4-quart saucepan over moderate heat. Once the butter has melted and the foam has subsided, add flour and cook, whisking, 1 minute. Gradually whisk in milk, heavy cream, dry mustard and bring to a simmer, whisking occasionally, 3 minutes. Stir in the kale and cook until just wilted. Set aside.
  • Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Combine the macaroni, cream sauce, cheese, and season with salt and pepper to taste. Serve.


Calories: 404kcalCarbohydrates: 12gProtein: 12gFat: 34gSaturated Fat: 21gCholesterol: 120mgSodium: 238mgPotassium: 202mgFiber: 1gSugar: 5gVitamin A: 1307IUVitamin C: 1mgCalcium: 348mgIron: 1mg
Keyword Cheddar Cheese, Kale, Macaroni & Cheese
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