Macaroni and Cheese Casserole

Yield: 6-9 servings
2 cups dry elbow pasta, cooked
1 cup chopped kale (or substitute spinach)
1 Tbsp butter
1 Tbsp oil
3 Tbsp flour
¼ cup chopped green pepper
1 Tbsp dehydrated onion flakes
1 clove garlic, minced
¼ tsp dry dill weed
½ tsp red pepper flakes
½ tsp seasoning salt
1 carrot, diced
2 cups skim milk
1 ¼ cup cheese (equal parts cheddar and mozzarella + ¼ cup parm)
1 ½ c cooked turkey / chicken, diced or shredded
½ cup green peas, frozen
7-8 saltine crackers

Preheat oven to 350° F. Cook pasta and kale in boiling water til al dente – meanwhile, heat butter and oil in a sauce pan. Add flour, green pepper, onion flakes, garlic, dill and red pepper flakes. Stir and cook for a couple of minutes. Add seasoning salt, carrot and milk. Whisk until smooth and allow to thicken, stirring occasionally. Add cheese and stir to combine. If mixture is too thick, add a little pasta water to thin to ‘cream of soup’ consistency. Add turkey, stir – add peas, stir and place in an 8x8 cooking dish. Top with crushed saltine crackers. Cook for 15 minutes or til lightly browned on the top ~ My son calls this “Wow Mac n Cheese”… either name will work!
~enjoy!

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