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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.

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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.

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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]