20 minute Healthy Stove-Top Macaroni and Cheese with Kale on by Katie Webster

healthy mac and cheese with kale

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 5 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This 20-minute stovetop healthy mac and cheese is a healthy whole grain vegetarian dinner that the whole family will devour!



  • salt for pasta water plus ¼ teaspoon, divided
  • 3 ½ cups dry whole-wheat pasta, such as fusilli, rotini or macaroni
  • 3 cups finely chopped kale
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 tablespoons flour
  • 1 cup milk
  • ¼ teaspoon pepper
  • 5 oz shredded sharp cheddar


  1. Bring a large pot of salted water to a boil.
  2. When water boils, prepare pasta according to package instructions adding kale for the last 4 minutes of boiling. Drain well.
  3. Meanwhile, melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring until the shallot is slightly softened, 1 to 2 minutes. Sprinkle flour over the shallot and stir to dissolve flour into the butter. Add milk, and whisk until all of the flour is incorporated into the milk. Add ¼ teaspoon salt and pepper. Bring to a simmer, reduce heat to medium-low and cook stirring often until sauce is thick and the shallot is tender, about 3 minutes. Remove the sauce from the heat. Stir in cheddar until smooth.
  4. Stir pasta and kale with the sauce in the pasta pot and serve hot.


  • Serving Size: 1 1/4 cups
  • Calories: 433
  • Sugar: 6 g
  • Sodium: 386 mg
  • Fat: 19 g
  • Saturated Fat: 11 g
  • Carbohydrates: 48 g
  • Fiber: 2 g
  • Protein: 20 g

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