Béchamel Pasta and Cheese with Baby Kale
A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the creamy béchamel.
Ingredients
Instructions
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Cook pasta according to package directions, adding 1 Tablespoon salt to boiling water. Drain; set aside.
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Preheat oven to 350°F. Heat oil in a large (12-inch) ovenproof skillet over medium. Add kale by handfuls, stirring to wilt in between additions. Season with salt and teaspoon pepper. Place kale on a paper towel–lined plate to drain. Wipe skillet clean.
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Melt butter in skillet over medium. Add flour, and cook, whisking constantly, until mixture is very lightly browned, 1 to 2 minutes. Gradually add milk and cream, whisking to combine, until completely incorporated. Cook over medium, whisking constantly, until mixture is smooth, thickened, and gently bubbling, 3 to 5 minutes. Remove from heat, and gradually whisk in cheddar until melted and smooth. Whisk in eggs; fold in cooked pasta and drained kale. Season with salt and pepper. Sprinkle evenly with cheddar cheese.
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Bake in preheated oven until lightly brown and bubbling around the edges, 20 to 25 minutes. If desired, broil 1 to 2 minutes to brown the top. Let cool 10 minutes before serving.