Three-Cheese Mac and Cheese with Kale and Caramelized Onions
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Ingredients & Equipment
What we send
- 4 packetsunsalted butter
- 1/4 cuppanko breadcrumbs
- 1 ouncegrated Parmesan cheese
- 4 ouncesdinosaur kale
- 1Vidalia onion
- 8 ouncesfusilli pasta
- 1 tablespoonflour
- 12 ouncesmilk
- 3 ouncesshredded Fontina cheese
- 2 ouncesshredded Gruyère cheese
- 18" aluminum tin
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 12" large high-sided pan
- baking sheet
Prepare Ingredients and Make Topping
Preheat oven to 450°F. Set butter aside to soften at room temperature. Bring a large pot of water to a boil over high heat. In a small bowl, stir together breadcrumbs, half of Parmesan, and 1 teaspoon olive oil to combine. Set breadcrumb topping aside until Step 5. Rinse kale and trim and discard long stems, then thinly slice leaves crosswise. Peel onion, halve, and thinly slice.
Heat 2 packets butter in a large high-sided pan over medium-high heat. When butter is foamy, add onion and cook, stirring frequently, until brown and softened, 8-10 minutes. Add kale and cook until beginning to soften, 1-2 minutes more. Season with ¼ teaspoon salt and pepper as desired. Transfer vegetables to aluminum tin, reshaping if bent (this way, you won't have to wash a plate). Reserve pan for Step 4.
Season pot of boiling water generously with salt and stir in fusilli. Cook until very al dente, about 7 minutes, then drain and set aside (your pasta will finish cooking in the oven!). Meanwhile, in a small bowl, combine flour and remaining butter and, using your fingers, knead together until fully blended to form a smooth paste. Set aside.
Make Cheese Sauce
While fusilli cooks, place milk, ½ teaspoon salt, and pepper as desired in pan from vegetables over medium-high heat. Cook, whisking, until milk comes to a boil. Once boiling, whisk in flour-butter mixture until smooth and fully dissolved, 30 seconds. Reduce heat to medium and whisk occasionally until sauce is thickened, 2 minutes more. Remove from heat and whisk in Fontina, Gruyère, and remaining Parmesan.
Assemble and Bake Mac and Cheese
Add vegetables and cooked fusilli to pan with cheese sauce and gently stir to fully coat. Pour mac and cheese into aluminum tin, evenly sprinkle over breadcrumb topping, and place on a baking sheet. Bake until topping is golden brown, 5-7 minutes.
Plate Mac and Cheese
Divide three-cheese mac and cheese with kale and caramelized onions between serving plates. Enjoy with fellow cheese lovers!