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Macaroni au Gratin with Kale and Almonds

with Italian-Style Side Salad

  • 30 min
Family Friendly
Vegetarian
Gluten
Nut
High in fiber
High Protein
Mix healthy and hearty with almond and kale mac and cheese au gratin with a side kale salad topped with almonds, Italian spices, and red wine vinegar.
Macaroni au Gratin with Kale and Almonds

Ingredients

1/4 cup(s)
Almonds
1/3 cup(s)
Breadcrumbs
1 tbsp
Butter (not included)
1
Garlic Clove(s)
1/2 tsp
Italian Spice
4 leave(s)
Kale
200 g
Macaroni
473 ml
Milk
80 g
Mozzarella
1 tbsp
Olive Oil (not included)
1/2 tbsp
Red Wine Vinegar
2 tbsp
Unbleached Flour
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
952 kcal
Total fat
25 g
Saturated Fat
9 g
Sodium
581 mg
Total Carbohydrate
139 g
Fiber
13 g
Sugar
18 g
Proteins
46 g

Instructions

Cook the pasta
1

Cook the pasta

Preheat the oven to broil

Cook the macaroni in a large quantity of salted boiling water for 15 minutes. Drain and set aside.

Cook the kale, onion, and garlic
2

Cook the vegetables

Roughly chop the kale. Mince the onion and garlic.

Fry the onion, garlic and half the kale in 1 tbsp of butter (double for 4 ppl.) in a pot over medium heat for 2 minutes.

Add the flour and milk
3

Make the sauce

Add the flour and the milk to the pot and whisk vigorously for 30 seconds to dissolve. Let cook 5 minutes.

Add the cheese and almonds
4

Finish the pasta

Add the mozzarella cheese, half of the almonds and the macaroni. Mix well.

Add the breadcrumbs
5

Bake the macaroni

Pour the mixture into an oven safe dish and sprinkle breadcrumbs over. Broil for 2 minutes. Keep an eye on it not to burn it!

Garnish and serve
6

Serve

Mix 1 tbsp of olive oil (double for 4 ppl.) with the red wine vinegar and Italian spices.

Season remaining kale and almonds with the prepared vinaigrette. Serve with macaroni.