Buttermilk Macaroni and Cheese with Baby Kale

4.7
(3)
3 Reviews

A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' riff on mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.

By
Alexander Smalls
Chef Alexander Smalls
Alexander Smalls

Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner of renowned restaurants The Cecil and Minton's in the heart of historic Harlem. Critically acclaimed, Minton's was the birthplace of BeBop in the 1930s and The Cecil was New York City's first Afro-Asian-American restaurant. Smalls' cookbook, Between Harlem and Heaven, won a 2019 James Beard Award.

Food & Wine's Editorial Guidelines
Updated on July 26, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Active Time:
25 mins
Total Time:
1 hr 15 mins
Yield:
6 to 8
Cook Mode (Keep screen awake)

Ingredients

  • 8 ounces uncooked cavatelli pasta or other small shell-shaped pasta

  • 1/4 cup plus 2 teaspoons kosher salt, divided

  • 1 tablespoon extra-virgin olive oil

  • 5 ounces baby kale (about 5 cups)

  • 1 teaspoon black pepper, divided

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1 cup buttermilk

  • 8 ounces mild cheddar cheese, shredded (about 2 cups)

  • 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided

  • 2 large eggs, beaten

Directions

  1. Cook pasta according to package directions, adding 1/4 cup salt to boiling water. Drain; set aside.

  2. Preheat oven to 350°F. Heat oil in a large (12-inch) ovenproof skillet over medium. Add kale by handfuls, stirring to wilt in between additions. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place kale on a paper towel–lined plate to drain. Wipe skillet clean.

  3. Melt butter in skillet over medium. Add flour, and cook, whisking constantly, until mixture is very lightly browned, 1 to 2 minutes. Gradually add milk and cream, whisking to combine. Add buttermilk, whisking constantly, until completely incorporated. Cook over medium, whisking constantly, until mixture is smooth, thickened, and gently bubbling, 3 to 5 minutes. Remove from heat, and gradually whisk in mild cheddar and 1 cup sharp cheddar until melted and smooth. Whisk in eggs; fold in cooked pasta and drained kale. Season with remaining 1 1/2 teaspoons salt and remaining 3/4 teaspoon pepper. Sprinkle evenly with remaining sharp cheddar.

  4. Bake in preheated oven until lightly brown and bubbling around the edges, 20 to 25 minutes. If desired, broil 1 to 2 minutes to brown the top. Let cool 10 minutes before serving.

    Buttermilk Macaroni and Cheese with Baby Kale
    Kelly Marshall

Suggested Pairing

Crisp, zesty Oregon Pinot Gris.

Originally appeared: October 2020

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