1bunch fresh Tuscan kaleapprox. 8 ounces, stems stripped, leaves rinsed and cut into ribbons crosswise
Salt and pepper to taste
Instructions
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.