Rich, creamy and fully loaded with our favorite Caesar salad flavors, this dish uses only one pot from start to finish, making cleanup a breeze.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 4 cups whole milk
- 12 ounces elbow macaroni (about 3 cups)
- 8 cups chopped kale
- 8 ounces mild white Cheddar, shredded (about 2 cups)
- 3 ounces part-skim mozzarella, shredded (about 3/4 cup)
- 2 ounces cream cheese, cut into small pieces
- Kosher salt and freshly ground black pepper
- 1 cup Food Network Kitchen™ Inspirations Creamy Parmesan Caesar Dressing
- 2 tablespoons grated Parmesan
- 1 cup seasoned croutons
Instructions
- Add the milk and macaroni to a medium saucepan and bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Lower to a simmer and cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Stir in the kale and continue cooking until fully wilted, about 2 minutes.
- Lower the heat, add the Cheddar, mozzarella, cream cheese and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in the Creamy Parmesan Caesar Dressing. Remove from heat and top with the Parmesan, croutons and several grinds of black pepper. (The dish will thicken as it cools; thin it out with a little hot water if desired.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 987 |
| Total Fat | 48 g |
| Saturated Fat | 28 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 55 g |
| Cholesterol | 140 mg |
| Sodium | 1297 mg |
| Serving Size | 1 of 4 servings |
| Calories | 987 |
| Total Fat | 48 g |
| Saturated Fat | 28 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 55 g |
| Cholesterol | 140 mg |
| Sodium | 1297 mg |
Reviews
1 serving, 987 calories, 48g fat. What?
I really wanted to love this recipe. I used less kale after reading another review. It wasn’t terrible I used it as a side dish as something different a few bites is all you really want.
This one is a dinner don’t! Made it for my family and everyone thought it was awful!
This was incredibly awful. Imagine eating a bush covered in caesar salad dressing. Too much kale, too little macaroni. I decided to salvage it after tasting it and concluding that, as is, it was inedible. I added half-and-half, and made more macaroni and added that. Then I put it in a casserole dish and covered the top with cheese, and baked it for about 35-40 minutes so that the cheese on top melted and browned. Then it was an edible dish. I don’t know how this recipe made it as it is on the Food Network site.
Omg yes