Cheesy Stovetop Mac With Sausage and Kale
Published June 22, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- ½white onion, diced
- 1large bunch kale, leaves only, coarsely chopped
- Kosher salt
- 3large garlic cloves, minced
- 2tablespoons tomato paste
- 1pound loose sweet Italian sausage (see Tip)
- ¼teaspoon red-pepper flakes
- 6cups low-sodium chicken broth or water
- 1pound short pasta (such as macaroni, cavatappi or fusilli)
- 2cups/8 ounces shredded sharp Cheddar
- 1½teaspoons hot sauce, plus more to taste
Nutritional analysis per serving (6 servings)
673 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 38 grams protein; 1156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, wide pot or a very large, deep skillet over medium-high, then add the onion, kale and ½ teaspoon salt and cook, stirring occasionally, until the kale has cooked down and the onion is smaller in size, 4 to 5 minutes.
- Step 2
Add the garlic and tomato paste and cook, stirring often, until the paste darkens slightly, 1 to 3 minutes.
- Step 3
Add the sausage and cook, breaking the meat into small pieces, until it loses its pink color, 4 to 5 minutes.
- Step 4
Add the red-pepper flakes, sprinkle with salt and give everything a good stir. Add the chicken broth and pasta and stir to combine. Bring the liquid to a boil, then reduce the heat to low, place a lid on the pan and cook until the pasta is soft but still has some bite to it, about 10 minutes. Be sure to check on the pasta and stir every now and again. (The sauce will have thickened from the starch in the pasta.)
- Step 5
Add the cheese and hot sauce and mix well. Add salt and additional hot sauce to taste before serving.
- If you can find only Italian sausage links, use them instead and squeeze the meat out of the casings.
Private Notes
Comments
Make it vegan: - Replace sausage with kalamata olives or sun dried tomatoes - Replace cheese with white miso, cashew cream and nutritional yeast
This was yummy, perfect comfort food with the added bonus of healthy vegetables. I used a combination of kale and broccoli (small florets) and made a half recipe to serve 2, using about 4 cups stock to make a slightly looser sauce. Delicious with smoky chipotle hot sauce. Lots of leftovers, excited for lunch tomorrow!
A large bunch of kale is not a helpful measurement.
As usual with nyt cooking recipes- too much liquid. I would try again with 1/2 the called for liquid and I would add the kale at the end so it doesn’t overcook. Also, I don’t destem the kale - why give up all that fiber and waste the food? I just slice thin.
0/5 stars for macaroni and cheese soup. Do yourself a favor and just make a box of Annie's.
Second time I made it I used only 5c of broth and it came out much better. Two bunches of kale would be better than one. Once it cooks down one is not enough. This is on our family favorites list and I make it at least once a month.