Stovetop Tuscan Mac and Cheese
Prep time: 
Cook time: 
Total time: 
Yield: 4 large servings
 
Ingredients
  • 8 oz (230 g) elbow noodles (or any small pasta shape you like)
  • 4 tablespoons I Can’t Believe It’s Not Butter!® Deliciously Simple™ spread, divided
  • 1 bunch kale, washed, de-stemmed, and chopped
  • 1 medium-large onion, chopped
  • 2 large cloves garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes (more or less to taste), plus more for garnish if desired
  • ¼ teaspoon ground black pepper
  • ½ cup (120 ml) water
  • 1 (15.5 oz/439 g) can no-salt-added cannellini beans (or other white beans), rinsed and drained
  • 2 tablespoons all-purpose flour
  • 1½ cups (355 ml) milk (I used 1%), warmed
  • 4 oz (115 g) cream cheese (regular or low-fat)
  • 4 oz (115 g) provolone cheese, shredded
Instructions
  1. Cook the noodles to al dente according to the package directions; drain and set aside.
  2. Meanwhile, heat 2 tablespoons of I Can’t Believe It’s Not Butter!® Deliciously Simple™ spread in a large, deep lidded skillet over medium-high heat. Add the kale, onion, garlic, salt, crushed red pepper flakes, black pepper, and water. Cover the skillet and cook until the onion is soft, the kale is wilted, and the water is evaporated, about 7 to 8 minutes, stirring occasionally. Add the beans during the last minute of cooking to warm them up. (You can add a splash more water if the pan starts to look too dry before the veggies are cooked.)
  3. Add the remaining 2 tablespoons of I Can’t Believe It’s Not Butter!® Deliciously Simple™ spread to a medium saucepan over medium heat. Once melted, add whisk in the flour and cook 1 minute. Slowly whisk in the milk; once the milk is added, whisk in the cream cheese a little at a time. Bring to a simmer, then turn off the heat and whisk in the provolone cheese until smooth.
  4. Stir the cheese sauce and pasta into the kale mixture; serve with additional crushed red pepper flakes on top if desired.
Notes
Baked Variation: If you have a few extra minutes and you want to make this into a quick baked mac and cheese, generously grease an 8 by 8-inch casserole dish with I Can’t Believe It’s Not Butter!® Deliciously Simple™ spread, and preheat the broiler. When the pasta is still hot, instead of serving it immediately, pour it into the prepared casserole dish and top it with an additional 2 oz (60 g) shredded provolone cheese and 2 tablespoons shredded parmesan cheese. Run it under the broiler until the cheese on top is melted and browned in spots; stay with it, because this can happen fast!
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/stovetop-tuscan-mac-and-cheese/