Superfood Meets Comfort Food: Chipotle Gouda Macaroni and Cheese with Broccoli and Kale

chipotle gouda macaroni and cheese with broccoli and kale

I'm not going to lie to you.  Some foods that are not that good for you are extremely tasty.  This doesn't mean you need to avoid these foods, just that most people need to eat them in moderation.  Another option is to improve the nutrition of comfort foods by adding superfoods.  What I've done here is to simply add some broccoli and kale to my favorite comfort food, macaroni and cheese.  In my opinion, the combination of textures and flavors in this dish are hard to beat.  The smokey and spicy flavor of the chipotle and gouda contrast nicely with the crispness of the veggies.

Kale is extremely nutrient rich and ranks up there just barely below collard greens and contains a lot of the same benefits.  In fact, collards, kale, and broccoli are all members of the mustard family (Brassicaceae) and are all very good for you.  Each of these ingredients are rich in vitamins A, C, K and contain good amounts of manganese and dietary fiber.

Serves: 4-5
Prep Time: 10-20 min
Cook Time: 30-40 min

Ingredients:
2 cups broccoli, chopped
1 cup kale, chopped
1/2 stick butter
2 Tbsp chopped onion
1-2 clove garlic, minced
1/4 cup whole wheat flour
2 1/2 cup lowfat milk
1-2 chipotle peppers (depending how spicy you want it)
2 tsp of adobe sauce from chipotle
1/2-1 cup cheese (1/2 smoked gouda, 1/2 sharp cheddar; but you can put whatever cheese you'd like)
3/4-1 lb macaroni (I use shells or spiral/fusilli; vary amount based on desired cheese-to-pasta ratio)

Directions:

• steam broccoli and kale, set aside
• melt butter and saute onion until soft (not brown)
• stir in flour and cook for 1-2 minutes to get rid of raw taste
• slowly add milk, stirring constantly to make smooth mixture
• reduce heat to low and add seasoning and cheese, stir until sauce is of even texture
• add water to thin if you choose
• cook the pasta to al dente and drain
• combine vegetables, macaroni, and cheese sauce in a baking dish
• bake at 350 degrees for 20-30 minutes or until top browns

Potential Alternatives:

• use other vegetables like collards, chard, or I think brussel sprouts might be good
• try this with whole wheat pasta instead (I think I will definitely do this next time)
• for the gouda adverse, try other cheeses (manchego, swiss, monterey jack, or whatever you have lying around in the fridge)