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Tasty kale and cannellini beans add some healthy nutrition to the ultimate comfort food!
Preheat the oven to 350 F.
Boil a large pot of water. Add a dash of salt into the water and add the macaroni. Cook until almost al dente, about 6-7 minutes (or according to your package instructions for al dente).
Meanwhile, heat 2 teaspoons olive oil in a small sauté pan over medium heat. Add the kale, season with a pinch of salt and pepper and cook until kale is softened. This will take about 4-6 minutes. Transfer the kale to a 9×9 or similar sized casserole dish.
Heat the milk in a medium-sized saucepan over medium-low heat. When the milk begins to simmer, but before it boils, turn off the heat. Immediately stir in all of the Asiago, ⅔ cup of the Parmesan and all of the cheddar. Also stir in the beans and season to taste with salt and pepper.
Purée the cheese mixture using an immersion hand blender (or transfer mixture to a blender or food processor to purée).
Into the dish with the kale, add the cooked and drained macaroni, crumbled bacon and the cheese mixture. Gently stir until all ingredients are well combined.
In a small bowl, combine remaining 2 tablespoons Parmesan, the breadcrumbs and ½ teaspoon olive oil. Stir until breadcrumbs are well coated in oil. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
Bake the macaroni and cheese until breadcrumbs are crisp and golden, about 15 minutes. Serve.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!