Nick's "A Different Take on Mac and Cheese" Powered By Kale
1 large pot
2 packages elbow macaroni
1 Tbsp salt
1 Tbsp black pepper
2 cups sour cream
2 cups cream cheese – softened
1 cup white wine
Mixer – hand or stand
4 cups kale – washed and chopped
4 cups Mexican blend cheese - shredded
1 cup butter – softened
2 cups bacon bits – fresh or commercial
2 cups jalapenos – chopped
1 cup red chili peppers – chopped
3 cups ham – chopped
2 cups Monterey jack cheese – shredded
½ cup red peppercorns
½ cup Dijon mustard
½ cup hot sauce
3 cups hot or medium sausage – crumbled
IPA beer or your favorite beer
To start, in a large pot over “Medium” heat, combine cold water, elbow macaroni, salt and black pepper. Let the macaroni cook for the recommended time on the pasta's packaging. Once the cooking process is complete, drain the macaroni into a strainer and then run under cold water for 2 minutes. Next, transfer the macaroni into a large pot and chill the pasta for 20 minutes.
Next, in a mixing bowl, combine sour cream, cream cheese and white wine. Mix the ingredients until well blended using your hand or stand mixer and then blend chopped kale, shredded Mexican blend cheese, butter, bacon bits, chopped jalapenos, chopped red chili peppers and chopped ham into the mixer. Mix the ingredients for 4 minutes – the mixture will start to stiffen up and that is OK. Blend shredded Monterey jack cheese, Dijon mustard, hot sauce and crumbled sausage into the mixture. Mix the ingredients for 5 minutes – the mixture will be creamy but thick.
Lastly, remove the macaroni from your refrigerator and let it warm up for about 5 minutes and then blend the cheese mixture into the pasta. Stir the mixture thoroughly for 10 minutes. Serve this cold macaroni and cheese with IPA beer or your favorite beer. Enjoy!!
Note – you can also prepare this macaroni and cheese as a hot dish by not chilling the pasta.