Crispy Greens Mac & Cheese

Ingredients

• 1 lb (500 g) macaroni
• ½ cup (125 mL) butter
• 1 onion, diced
• ½ cup (125 mL) all-purpose flour
• 2 tbsp (30 mL) cornstarch
• 4 cups (1 L) whole milk
• 1 cup (250 mL) 35% whipping cream
• ¼ cup (60 mL) Dijon mustard
• 1 tbsp (15 mL) Worcestershire sauce
• 1 tsp (5 mL) Srirracha hot sauce
• 1 tsp (5 mL) ground black pepper
• 1 tsp (5 mL) ground nutmeg
• 7 cups (1.75 L) medium Gouda, grated
• 1¾ cups (425 mL) Smoked Gouda, grated
• 3½ oz (100 g) Blue Cheese, crumbled
Topping
• 2 cups (500 mL) kale, stemmed, torn
• 1 cup (250 mL) brussels sprouts, shaved
• 1 cup (250 mL) florets broccoli, thinly sliced
• 1 tbsp (15 mL) olive oil
• ½ tsp (5 mL) each salt and pepper
• 1 cup (250 mL) aged Gouda, grated
• 1 cup (250 mL) Panko breadcrumbs
• ¼ cup (60 mL) butter, melted

Instructions

1. Butter a 13 x 9-inch (3 L) baking dish. In large pot of boiling, salted water, cook macaroni for half the time directed on package. Drain and cool under cold water; set aside.
2. In large pot, melt butter over medium heat; add onion and sauté for 2 minutes or until softened. Stir in flour and cornstarch; cook, stirring until smooth. Gradually stir in milk and cream; cook, stirring until smooth and thickened, about 7 minutes. Add mustard, Worcestershire sauce, hot sauce, pepper, and nutmeg. Remove from heat; slowly stir in Medium and Smoked Gouda and Blue cheeses. Stir in macaroni. Pour into prepared dish; set aside.
Topping
3. Preheat oven to 425°F (220°C). In large bowl, toss together kale, Brussels sprouts, broccoli, oil, salt, and pepper; spread evenly over a large rimmed baking sheet. Bake for 10 min or until greens are wilted.
4. In medium bowl, combine, cheese, breadcrumbs and butter; stir in greens and sprinkle over macaroni. Place baking dish on rimmed baking sheet. Bake for 20 min or until bubbly and golden.