Mac and Cheese with Kale, Leeks and Two Dutch Cheeses
-Melt 3 TBS butter in large pot over medium heat.
-Chop and add 1-2 leeks, sauté until translucent, about 5 minutes.
-Stir in the following:
3 minced garlic cloves
¼ cup flour
-Stir constantly 1 minute.
-Gradually whisk in 3 cups 2% milk.
-Cook, whisking occasionally, until mixture begins to boil, about 5-7 minutes.
-Grate the following cheeses:
2 cups Edam cheese
2½ cups Gouda cheese
-Add 1 cup of the grated Edam cheese and 2 cups of the grated Gouda. Reserve remainder of cheese.
-Stir until cheeses melt, about 2 minutes.
-Stir in the following:
¼ tsp cayenne
1/8 tsp ground nutmeg
-Season sauce to taste with sea salt and pepper.
-Preheat oven to 350°F.
-Butter a 13x9x2-inch baking dish.
-Remove stems from 1 bunch kale keeping the leaves whole.
-Cook the kale in large pot of boiling salted water until just tender, about 1 minute.
-Using slotted spoon, transfer the kale to a plate and let cool.
-Reserve pot with water.
-Squeeze water from kale; chop finely.
-Return water in pot to boil.
-Add 12 ounces macaroni and cook until tender but still firm to bite, stirring occasionally.
-Drain.
-Stir macaroni into warm cheese sauce.
-Place half of macaroni in buttered baking dish; smooth top.
-Top with the last cup of the grated Edam cheese, then chard or kale.
-Top with remaining macaroni mixture; spread evenly.
-Crumble/tear up 1-2 pieces of bread so that you have 1 cup crumbs.
-Melt 3 TBS butter.
-Place breadcrumbs in medium bowl.
-Drizzle butter over top and toss.
-Add the remaining ½ cup of Gouda cheese and sprinkle with sea salt and pepper; toss.
-Spread breadcrumb mixture over mac and cheese.
-Sprinkle 1 tsp whole cumin seeds over top, if desired.
-Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes.
-Let stand 10 minutes before serving.