I made this awesome macaroni and cheese the other night. The original recipe appears on pg 136 of the Beekman 1802 Heirloom Cookbook. It is a great cookbook if you can get your hands on it.
3/4 pound kale, stems cut from leaves
8oz egg noodles (I don’t like elbow macaroni)
3 tbsp olive oil
4 garlic cloves, minced
8oz pkg of fresh cremini, oyster & portabello mushrooms, halved and thinly sliced (available in Wegmans produce)
1/4 tsp dried thyme
1/4 tsp rubbed sage
1/4c. all-purpose flour
2 c. milk
1 1/2 tsp sweet smoked paprika
1 tsp. salt
6oz shredded cheddar cheese
60z asiago cheese (I bought a chunk and broke it apart)
2 tbsp butter
1/2 c. Italian seasoned bread crumbs
In a large pot of boiling salted water, cook the kale for 5 minutes. With a slotted spoon, transfer the kale to a colander (keep the pot of cooking water at a boil). Run the kale under cold water to stop the cooking and then drain and squeeze out any liquid. Coarsely chop.
Add the egg noodles to the boiling kale-cooking water and cook according to package directions. Drain.
Coarsely chop the mushrooms.
Preheat the oven to 350 degrees.
In a 5-quart Dutch oven or other large, heavy bottomed pot, heat the oil over medium heat. Add the garlic and cook, stirring frequently, until tender. Add the mushrooms, thyme, and sage and cook, stirring occasionally, until the mushrooms have wilted and released their juices, about 5 minutes.
Stir in flour and cook for 2 minutes. Add milk, paprika, and salt and cook, stirring occasionally, until the mixture has thickened, about 5 minutes. Remove from the heat and stir in the cheese until melted. Add the noodles and kale and toss to coat.
Transfer the mixture to a 9×13-inch glass baking dish.
In a small skillet, melt the butter over medium heat. Add the bread crumbs and toss to coat. Scatter the bread crumbs over the mac and cheese. Bake for 30 minutes, or until the sauce is bubbling and the top is crunchy and golden brown.