Servings : 6
Ingredients
- 1 lb 100% whole wheat pasta we used elbows but any shape will do
- 1/4 cup unsalted butter
- 1 Tbsp bottled minced garlic
- 1/4 cup 100% whole wheat flour
- 4 1/2 cups milk
- 1 Tbsp cornstarch
- 3/4 cup cheddar cheese grated
- 1 cup parmesan cheese grated
- 3/4 cup mozzarella grated
- 1 bag frozen chopped kale see notes
Instructions
To cook immediately
- Bring 8 cups water to a boil in a medium pot. Add pasta. Boil 8 minutes or until al dente. Rinse under cool water and set aside.
- Add butter to pot and place over medium heat. Add garlic. Saute garlic in butter 2 minutes, stirring frequently. Whisk in flour until smooth. Continue to cook, whisking frequently, 2 minutes. Slowly whisk in 4 cups milk. Whisk until smooth.
- Combine remaining milk and cornstarch. Stir cornstarch slurry into pot, stirring until smooth. Bring to a boil and stir until thickened.
- Stir pasta, cheeses, and kale into the sauce; keep stirring until cheese is melted and everything is heated through.
To Freeze
- Prepare as directed above. Spoon into freezable containers. Freeze.
To Heat After Freezing
- In a microwave safe dish, microwave until hot, stirring half way through.
Notes
Any green vegetable will do in this recipe. Try steamed asparagus, peas, or 7 Minute Green Beans. Try frozen chopped spinach. Try brussels sprouts even.
For gluten free, use brown rice flour and gluten free whole grain pasta.
Tried this recipe?Let us know how it was!