Garlicky Kale and Feta Mac and Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 8 oz Ronzoni® Elbows
  • 2 Tbsp olive oil
  • 4 cups packed shredded kale
  • 4 cloves garlic, minced
  • ¼ tsp crushed red pepper flakes
  • ½ tsp salt, divided
  • ½ tsp pepper, divided
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 2 cups whole milk
  • Pinch ground nutmeg
  • 1 cup mozzarella, shredded
  • ⅔ cup feta finely, crumbled
  1. Cook pasta according to package directions; drain reserving ⅓ cup pasta water.
  2. Meanwhile, heat oil in large skillet set over medium heat. Cook kale, garlic, pepper flakes, ¼ tsp each salt and pepper for 3 to 5 minutes or until wilted; transfer to bowl.
  3. Melt butter in same skillet set over medium heat. Sprinkle in flour. Cook for 1 to 2 minutes or until smooth.
  4. Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in salt, pepper and nutmeg. Reduce heat to low. Stir in mozzarella until melted.
  5. Toss in pasta, reserved pasta water, kale and feta until well coated.
Recipe by I Heart Publix at