- 1/2 pound rotini or other short pasta
- half of a large bunch of kale
- 1 white onion
- garlic
- red pepper flakes
- paprika
- salt
- pepper
- butter
- breadcrumbs
- 1 cup milk
- 1 cup cheddar
- 1/2 cup parmesan
- 1/2 cup flour
- olive oil
Instructions
- Cook pasta in salted water. Undercook it just a little bit.
- Meanwhile, saute diced onions in olive oil in a pot - not a pan. Add red pepper flakes. Add kale and garlic and a little water or chicken broth, and stir until kale is wilted. Season with salt and pepper.
- Remove kale/onions from pot. Add more olive oil. stir in flour and cook for a minute. Add milk, then cheese. Stir until melted and smooth. Season with salt, pepper, paprika, and thyme. Mix cheese mixture, pasta, and kale mixture in a shallow baking dish. Put in oven at 375.
- Make breadcrumbs: sautee red pepper flakes in some butter. Stir in breadcrumbs and other seasonings like garlic powder and salt. Open oven and put breadcrumbs on top of macaroni. Bake until breadcrumbs are brown and cheese is bubbly.
- Let cool for 5 minutes and then eaaaaaaat yummmmm.
Note: measurements are totally guesses. Do what feels right. Cheese is good.
