Crunchy on top and creamy on the inside,
is there any dish more comforting than a bowl of warm mac and cheese? This dish is a spin on the classic with the addition of a crunchy crouton top and loaded with kale for an added nutrition boost. You know we love those veggies in disguise!
Swap for chickpea pasta for an added boost of protein and 0 points if you follow the Purple Plan on WW.
12 ounces short cut regular or chickpea pasta
1 (12-ounce) jar Mild Loca Plant-Based Queso
4-5 dashes hot sauce , or to taste
Freshly ground black pepper
4 cups gluten-free vegan croutons
Bring a large pot of salted water to a boil.
Preheat the oven to 400 degrees and grease a 9 by 9-inch (or similar) baking dish.
Blach the kale in the boiling water for 30 seconds. Remove with a slotted spoon into a large mixing bowl. When the water returns to a boil, add the pasta and cook 2 minutes short of what the cooking directions tell you. Drain, reserving about 1 cup of the pasta cooking water. Add the pasta to the kale along with the queso and hot sauce. Add enough pasta cooking water, a little at a time, to thin the sauce out. Taste and add salt and pepper, if needed. Transfer the mixture to the prepared pan.
Put the croutons in a food storage bag and crush them with a rolling pin. Spread over the top of the casserole and bake for 10-15 minutes or until hot and the croutons are browned.