Kale-Feta Macaroni and Cheese
Mixed Greens with Cranberries
Ingredients
- 2 (8-oz) pkg chickpea pasta shells (see Note)
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- 1½ cups 2% reduced-fat milk
- ½ (5.2-oz) pkg garlic-herb spreadable cheese
- 4 cups chopped kale
- 1 (4-oz) pkg crumbled feta cheese, divided
- ½ cup shredded mozzarella cheese, divided
Instructions
- Preheat oven to 450°F. Cook pasta until al dente, about 10 minutes; drain.
- Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour, salt, and pepper; add milk, whisking until smooth. Bring to a boil; reduce heat to low.
- Stir in spreadable cheese, kale, half of feta, and ¼ cup mozzarella. Fold in pasta, and transfer to a 9-inch baking dish. Sprinkle with remaining feta and ¼ cup mozzarella.
- Bake 5 to 8 minutes or until golden brown. Serve immediately.
Side Dish Ingredients
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 6 cups mixed greens
- ½ cup dried cranberries
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a large bowl. Add greens and cranberries; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
484
|
135
|
619
|
| Fat (g) | 20 | 9 | 29 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 24 | 1 | 25 |
| Carb (g) | 54 | 14 | 68 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 604 | 135 | 739 |
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