Sweet Creamy Buttermilk Mac and Kale

Discovering Comfort

The delicious Sweet Creamy Buttermilk Mac and Kale, as I stood in my cozy kitchen, the aroma of melted cheese filled the air, reminding me of childhood memories. I always loved macaroni and cheese, but today I wanted to add a twist. I reached for fresh baby kale from my garden. The deep green leaves looked so inviting, and I thought they would add a nice touch to my creamy dish. With excitement, I gathered my ingredients, ready to create a comforting meal that my family would adore.

A Simple Yet Delicious Recipe

I started by boiling some water for the pasta. As the small shells cooked, I sautéed the kale in my trusty cast iron skillet. The vibrant green of the kale wilted beautifully, making it a perfect partner for the rich cheese sauce I was about to make. I melted butter and whisked in flour to create a smooth roux. Slowly, I added the milk, cream, and buttermilk, watching as it transformed into a creamy goodness. When I stirred in the shredded cheddar cheese, I felt like a magician turning ordinary ingredients into something magical.

The Perfect Family Meal

Once the cheese sauce was ready, I combined it with the cooked pasta and kale, creating a colorful mix. I poured it all back into the skillet, topped it with more cheese, and placed it in the oven. The dish baked until the top was golden and bubbly, filling my kitchen with a warm, inviting scent. I could hardly wait for it to cool down before serving. When I dished it out, my family gathered around the table, eyes wide with anticipation. The moment they took a bite, smiles spread across their faces, and I knew I had created something special.

A New Family Favorite

As we enjoyed the creamy buttermilk mac and kale together, I felt a wave of happiness wash over me. This dish was not just about comfort food; it was about bringing my family together. Each bite was filled with cheesy goodness and the health benefits of kale, making it a winner in my home. I couldn’t help but think how simple ingredients could create such joy. I smiled, knowing that this recipe would become a family favorite, shared and cherished for years to come.

Chef’s Notes-Creamy Buttermilk Mac and Kale

• Make sure all dairy ingredients (milk, cream, buttermilk) are at room temperature before use. This helps prevent clumping and ensures a smooth sauce.
• Cook the pasta just until al dente, as it will continue to cook when baked. This helps prevent it from becoming mushy.
• When sautéing the baby kale, add it in batches to avoid overcrowding the skillet, which allows for even wilting.
• Feel free to mix different types of cheese for a unique flavor. Gruyère or fontina can add a lovely depth to the sauce.
• Adding a pinch of nutmeg or a dash of hot sauce to the cheese sauce can elevate the flavor profile.
• For extra texture, top the dish with breadcrumbs or crushed crackers before baking for a delightful crunch.
• Pair with a crisp green salad or steamed vegetables to balance the richness of the mac and cheese.
• Store leftovers in an airtight container in the refrigerator for up to three days. It can also be frozen for up to a month; just reheat in the oven.

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Creamy Buttermilk Mac and Kale

0.0 from 0 votes

Course: Main CourseCuisine: Southern RecipesDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

840

kcal

Resting Time

10

minutes

Total time

1

hour 

5

minutes

Experience the ultimate comfort with this creamy buttermilk mac and kale recipe! Perfectly tender baby kale melds into a rich, smooth cheese sauce, creating a delightful twist on classic macaroni and cheese. Whether you’re a busy weeknight chef or a passionate home cook, this dish promises simplicity without compromising on flavor. Bursting with cheesy goodness and the nutrient-packed goodness of kale, it’s a meal that satisfies both your taste buds and your healthy eating goals. Dive into this irresistible, easy-to-make mac and cheese that’s sure to become a family favorite!

Ingredients

• 4 ounces small shell-shaped pasta (such as elbow macaroni or cavatelli)

• 2 tablespoons kosher salt

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 3 cups fresh baby kale leaves

• 2 teaspoons extra-virgin olive oil

• 1.5 tablespoons unsalted butter

• 1.5 tablespoons all-purpose flour

• 1/2 cup whole milk at room temperature

• 1/2 cup heavy cream at room temperature

• 1/2 cup buttermilk at room temperature

• 1 cup mild cheddar cheese shredded

• 1 cup sharp cheddar cheese divided

• 1 large egg beaten

Directions

• Sauté the Kale – Preheat your oven to 350°F (175°C). In a 12-inch ovenproof skillet, heat 2 teaspoons of extra-virgin olive oil over medium heat. Add the baby kale in batches, stirring continuously to ensure even wilting. Once all kale is wilted, season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Transfer the sautéed kale to a paper towel-lined plate to remove excess moisture, then wipe the skillet clean. *(Approx. 10 minutes)*
• Make the Cheese Sauce – In the same skillet, melt 1.5 tablespoons of unsalted butter over medium heat. Add 1.5 tablespoons of all-purpose flour, stirring constantly with a whisk to create a roux. Cook the mixture for 1 to 2 minutes until it’s lightly browned, which helps eliminate the raw flour taste. Gradually pour in 1/2 cup whole milk and 1/2 cup heavy cream, whisking continuously to combine smoothly. Next, add 1/2 cup buttermilk, whisking until fully incorporated. Continue to cook, stirring constantly, until the sauce thickens and begins to bubble gently, about 3 to 5 minutes. Remove the skillet from heat and gradually stir in 1 cup of mild cheddar and 1 cup of sharp cheddar cheese until the cheeses are fully melted and the sauce is smooth.
• Combine and Bake – Slowly whisk in 1 beaten egg to the cheese sauce for added richness and binding. Fold in the cooked pasta and the sautéed kale until everything is evenly coated with the sauce. Season the mixture with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper to taste. Evenly sprinkle the remaining sharp cheddar cheese on top for a crispy, golden finish. Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the top is lightly browned and bubbling around the edges. For an extra crispy top, you may choose to broil for an additional 1 to 2 minutes. Allow the mac and cheese to cool for about 10 minutes before serving to let the sauce set slightly. *(Approx. 35 minutes)*

Equipment

• Cast Iron Skillet
• measuring cups and spoons
• colander
• Mixing bowls

Notes

• To ensure a smooth and creamy cheese sauce, make sure all dairy ingredients are at room temperature before starting. This helps them blend together seamlessly without clumping. For an extra layer of flavor, consider adding a pinch of nutmeg or a dash of hot sauce to the cheese sauce. Serve this hearty mac and kale alongside a crisp green salad or steamed vegetables for a balanced meal. Leftovers can be stored in the refrigerator for up to three days or frozen for longer storage. For added texture, sprinkle breadcrumbs or crushed crackers on top before baking.

Nutrition Facts

• Calories: 840kcal
• Fat: 50g
• Saturated Fat: 25g
• Cholesterol: 200mg
• Sodium: 1500mg
• Potassium: 800mg
• Carbohydrates: 70g
• Fiber: 5g
• Sugar: 10g
• Protein: 30g
• Vitamin A: 1500IU
• Vitamin C: 20mg
• Calcium: 400mg
• Iron: 3mg

FAQ- Creamy Buttermilk Mac and Kale

Can I use a different type of pasta?

Yes! You can substitute small shell-shaped pasta with any pasta you prefer, such as gluten-free pasta, spiralized vegetables, or other small shapes like penne or fusilli.

Is this dish suitable for vegetarians?

Yes, this recipe is vegetarian-friendly as it contains no meat. However, ensure your cheese is made without animal rennet for strict vegetarians.

Can I make this dish ahead of time?

Absolutely! You can prepare the mac and cheese up to the baking step and refrigerate it. When ready to bake, allow it to sit at room temperature for 30 minutes before baking to ensure even cooking.

How can I make this dish dairy-free?

To make it dairy-free, substitute all dairy products with plant-based alternatives, such as almond milk for whole milk, coconut cream for heavy cream, and a combination of plant-based milk with vinegar for buttermilk. Use vegan cheese for a dairy-free option.

What can I serve with Creamy Buttermilk Mac and Kale?

This dish pairs wonderfully with a crisp green salad, roasted vegetables, or a side of garlic bread. You can also add protein by serving it with grilled chicken or shrimp for a heartier meal.