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Ingredients
- 4 qt water
- 1/4 cup plus 1 1/2 tsp kosher salt, divided
- 1 (16-oz) pkg chopped fresh kale
- 4 cups whole milk
- 6 Tbsp cold salted butter, cut into pieces
- 1 cup chopped yellow onion (from 1 onion)
- 6 Tbsp all-purpose flour
- 1 (8-oz) pkg preshredded Monterey Jack cheese (about 2 cups)
- 1 tsp hot sauce
- 1/2 tsp black pepper
- 8 oz uncooked medium-size shell pasta, cooked according to package directions
- 1/2 cup panko
- 1 Tbsp olive oil
Details
Servings 6
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
Preheat broiler with oven rack 8 to 9 inches from heat. Bring 4 quarts water and ¼ cup of the salt to a boil in a Dutch oven over high. Add chopped kale; cook until tender, 5 to 7 minutes. Drain and pat dry with paper towels. Cool 10 minutes.
Meanwhile, place milk in a 1-quart glass measuring cup. Cover with plastic wrap, and microwave on high 3 minutes.
Melt butter in Dutch oven over medium. Add onion, and cook, stirring occasionally, until tender, about 6 minutes. Add flour, and cook, whisking constantly, 2 minutes. Whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often. Cook, whisking often, until thickened, about 6 minutes. Remove from heat; whisk in cheese, hot sauce, pepper, and remaining 1 ½ teaspoons salt. Roughly chop kale. Fold kale and choose pasta into cheese sauce. Pour into a greased 11- x 7-inch baking dish.
Stir together panko and 1 tablespoon olive oil; sprinkle over pasta mixture. Broil until panko is golden brown, 1 to 2 minutes. Serve immediately.
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