Pace Webb ( http://www.tasteofpace.com ) says: If you ask any kid what their favorite dish is, chances are they'll say mac 'n cheese. I wanted to make a version that had a little more nutrition to it, but also add some sophisticated flavors for the parents. I think this is a winning combination that everyone in the family can enjoy. Let me know what you think!
Ingredients
Serves 8
1 lb. (450 g) penne pasta, cooked
1 lb. (450 g) sharp cheddar cheese, grated
3 oz. (85 g) butter
4 oz. (110 g) flour
4 cups (950 mL) milk
1/2 cup (75 g) bread crumbs
2 cups (300 g) butternut squash, cubed
1 bunch kale, ribs removed and chopped into 1" (2½ cm) strips
salt and pepper to taste
Directions
Preheat oven to 375°F (190°C). Toss butternut squash with salt and pepper and roast for about 20 minutes or until browned and tender.
Heat a skillet on medium high. Add extra virgin olive oil and saute kale until soft about 7 minutes. Set aside.
In a 2 qt. (2 L) saucepan melt butter and add flour. Cook flour in butter for a few minutes. Slowly whisk in milk and let sauce thicken. Remove from heat and add grated cheese. Stir cheese through the bechamel sauce and add to cooked pasta. Add in greens and squash. Season with salt and pepper and put mixture into a casserole dish. Bake for about 30 minutes or until browned and bubbling
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