Stovetop Mac and Cheese with Kale & Alpine Cheddar

www.cabotcheese.coop/recipe/stovetop-mac-and-cheese-with-kale-alpine-cheddar/



Ingredients


Salt for pasta water plus ¼ teaspoon, divided

13 to 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired

2 tablespoons Cabot Unsalted Butter

1 shallot, minced

2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour

1½ cups fat-free milk

2 teaspoons Dijon mustard

½ teaspoon garlic powder

¼ teaspoon pepper, white if desired

6 ounces Cabot Alpine Cheddar, shredded (about 1 ½ cups)

3 cups packed chopped raw kale, steamed for 2 minutes