WHAT’S INSIDE:
garlic, butter, and kale - we’re zhuzh-ing up boxed mac with this trio. minced garlic and beautiful green kale are gently sauteed in fragrant silky butter. mmmm.
white wine - crank it up one more notch, why not?!
Banza Shells & White Cheddar Mac & Cheese - my GO-TO pantry staple for a quick, easy, creamy, cheesy and oh-so-comforting dinner. it’s made with chickpeas, so it’s high in protein and fiber and therefore much more satisfying and satiating.
RECIPE:
1 box Banza Shells & White Cheddar Mac & Cheese
¼ cup dry white wine (or chicken broth)
4 tbsp unsalted butter, divided
2 tbsp unsweetened milk (dairy or non-dairy)
2 tbsp plain low-fat Greek yogurt
3 stems of curly kale, washed and dried
3 garlic cloves, peeled
Fresh parm
Salt and pepper, to tase
Bring a small pot of lightly salted water to a boil. Add the shells and stir gently. Cook for about 6-7 minutes, reserving ¼ cup pasta water at the very end just before you drain. Do not rinse! Set aside.
Peel the leaves off the kale stems and discard the stems. Roughly chop the leaves, mince the garlic, and set aside.
Heat a large nonstick skillet over low heat and melt 2 tbsp butter. Add the minced garlic and stir, cooking for about 2 minutes until the garlic is fragrant and softened. Add the kale, stirring occasionally to let it steam and wilt. Finally, slowly pour in the wine along with a pinch of salt and stir. Let this cook over low heat for about 3-4 more minutes, then turn the heat off and set aside.
In the small pot, melt the remaining 2 tbsp of butter over low heat. Add the milk and greek yogurt and stir with a wooden spoon until combined. Add the pasta followed by the cheddar packet and pasta water. Stir to coat the shells completely. Taste and adjust seasoning if needed. Finally, gently fold in the sauteed garlicky white wine kale.
Top with fresh grated parmesan, a sprinkle of salt and pepper, and enjoy!
