Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Mac ‘n’ Cheese with Kale and Shitake Mushrooms December 27, 2011

Jamie says: I’ve been enjoying the food souvenirs from our family vacations. A bottle of white wine from our trip to San Francisco last year and a couple boxes of pasta from the Italy trip this year went into this dinner…

Mac 'n' Cheese with Kale and Shitake Mushrooms

Gooey cheesiness, crispy kale, and tender shitake mushrooms…yum! The spiral pasta did a good job of holding the cheese, too. I scraped the pan clean on this one!

Mac 'n' cheese isn't just for kids....

Mac ‘n’ Cheese with Kale and Shitake Mushrooms


  • ~4 cups water
  • ~3 cups fusilli pasta (ours was from our trip to Italy- Verrigni fusilloro)
  • 1 can cream of mushroom soup (Campbell’s Healthy Request)
  • 1 tsp deli mustard (Ba-Tampte)
  • 1/2 cup fat free milk (Smart Balance fat free milk and omega-3s)
  • 1/8 tsp freshly ground pepper
  • 1 1/2 cups shredded part-skim mozzarella cheese (Publix), divided
  • 16 oz kale greens (Glory Foods)
  • 2 Tbsp grapeseed oil
  • dash sea salt
  • 3.5 oz shitake mushrooms (Publix)
  • 2 Tbsp white wine (ours was from our trip to San Francisco, CA- Captain’s Reserve, Napa Valley from Rubicon Estate)
  • dash salt


  1. Preheat oven to 400°F.
  2. In a medium-large pot on high heat, bring water to a boil. Add pasta. Cook according to box, about 9 minutes. Drain pasta.
  3. In a casserole dish, combine cream of mushroom soup, mustard, milk, freshly ground pepper, 1 1/4 cup shredded mozzarella cheese and cooked pasta. Stir.
  4. In a large metal baking dish, add kale. (Use a paper towel to soak up any water, if needed.) Drizzle with grape seed oil and sea salt. Mix.
  5. Quickly rinse mushrooms. Pat dry. Place in a small saute pan on medium-low heat. Pour white wine on top. Place a lid on top of pan and cook for about 12 minutes or until soft and wine has cooked off.
  6. Place mac and cheese and kale in oven for 20 minutes. Sprinkle remaining 1/4 cup shredded cheese on top of macaroni.
  7. In individual serving bowls, layer mac and cheese, baked kale, and mushrooms. Add a dash of salt and pepper to taste. Enjoy!

Serves: 3

  • Nutrition note: Mac and cheese doesn’t only have to be for the young-ins. Make it a healthy dinner everyone can enjoy by using low fat cheese and adding some tasty cooked veggies.

One Response to “Mac ‘n’ Cheese with Kale and Shitake Mushrooms”

  1. […] been tag-teaming dinner. We’ve become a good team. Dad had the idea of a wedge salad with our Mac ‘n’ Cheese with Kale and Shitake Mushrooms dinner. He showed me how to remove the center piece and cut it and I added the frills (aka […]

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