Creamy Kale and Pasta Bake

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Ingredients

1. 4 qts water
2. 1 (16oz) pkg chopped fresh kale
3. 4 c milk
4. 6 T cold salted butter, cut into pieces
5. 1 c chopped yellow onion
6. 6 T flour
7. 1 (8 oz) pkg shredded Monterey Jack cheese (about 2 cups)
8. 1 t hot sauce (such as Tabasco)
9. 1/2 t black pepper
10. 1/2 t cayenne pepper
11. 8 oz uncooked medium-size shell pasta, cooked according to package directions

Instructions

1. Preheat broiler with oven rack 8 to 9 inches from heat.
2. Bring 4 quarts water 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.
3. Meanwhile, place milk in a 1 quart glass measuring cup. Cover with plastic wrap, and microwave on high 3 minutes.
4. Melt butter in Dutch oven over medium.
5. Add onion, and cook, stirring occasionally, until tender, about 6 minutes.
6. Add flour, and cook, whisking constantly, 2 minutes.
7. Whisk in hot milk. Increase heat to medium high, and bring to a low boil. Cook, whisking often, until thickened, about 6 minutes.
8. Remove from heat; whisk in cheese, hot sauce, pepper, cayenne pepper, and 1 1/2 teaspoons salt.
9. Roughly chop kale. Fold kale and cooked pasta into cheese sauce.
10. Pour into a greased 11x7 baking dish.
11. Broil until lightly browned, 1 to 2 minutes.

Picture of Recipe