I love macaroni and cheese. There are a lot of variations on it and I’m always interested in trying something a little different. Here is one without cheese. So technically it’s really not a macaroni and cheese. It’s more of a macaroni noodle and vegan bechamel, but that doesn’t sound as good. I’ve made bechamel before in other pasta dishes, it’s pretty easy though not as simple as dumping in a pile of cheese.
The dish is a bit dry compared to a mac and cheese, but the kale and crunchy crust from the breadcrumbs help give it some more texture and flavor. It’s also pretty good for making enough for a couple days for leftovers as it keeps well.
So if you want a break from a less healthy creamy cheese macaroni dish, this is a good option to try next time.
Full Recipe: [Crunchy Crust Kale Pasta Bake]