The snow has been falling and the days are getting shorter. Yes, winter has arrived in northern B.C.! These chilly evenings have me turning to soups, stews, and hearty comfort foods.
Comfort foods often get a bad rap when it comes to nutrition. We often think of comfort foods as being heavy, rich, and lacking in the vegetable department. But there isn’t any good reason they have to be this way. Most classic comfort foods can be easily modified to boost their nutrition and still be warm and satisfying enough for even the coldest winter night.
Mac & cheese is probably one of my favourite comfort food meals to make at home. Not only is it an easy dish to make from scratch, but with only a few little tweaks, you can amp up the nutrition and taste:
- It’s easy enough to switch out regular macaroni for whole grain pasta to add some extra fibre to your meal.
- Using an old or aged cheddar allows you to use less cheese while keeping that cheesy flavour.
- And I always add some vegetables to my mac & cheese to make it a complete meal.
Some great vegetable choices include:
- steamed cauliflower or broccoli
- frozen peas or corn
- sautéed mushrooms
- puréed butternut squash
- dark leafy greens, like spinach or kale
Here, I’ve used baby kale in my favourite mac & cheese recipe because it has a more mild flavour than regular kale and it requires less prep. If baby kale isn’t available, you can easily substitute chopped fresh, frozen, or canned kale instead.
Oh Kale Yeah! Mac & Cheese
Recipe from Evergreen Eats
- 3 cups whole grain pasta (such as macaroni, rotini, or penne)
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded old cheddar (the older the better!)
- 1 tbsp grainy mustard
- 1 tsp Worcestershire sauce
- salt & pepper to taste
- 4 cups of baby kale, packed
- 1/2 cup herb and garlic croutons, crushed
- Preheat oven to 375 F.
- Cook pasta per package directions, until al dente.
- While pasta is cooking, melt butter in a large saucepan over medium heat. Add flour, stir and cook for 1 minute, without browning.
- Lower the heat, and gradually whisk in milk. Stir until bubbles form around the edges, and sauce thickens. Do not boil.
- Stir in cheddar cheese, mustard, and Worcestershire sauce. Add salt and pepper to taste. Keep warm over low heat until pasta is cooked.
- Drain pasta, and add it to the cheese sauce, along with the baby kale. Stir until combined and kale has wilted slightly. Transfer to baking dish, and top with crushed croutons.
- Bake for 15-20 minutes, until top is crispy and golden brown.
- No croutons? No problem! You can use breadcrumbs, panko, or even crushed crackers or a few potato chips.
- As the cheese, mustard, and Worcestershire sauce are all salty, taste your sauce before adding any extra salt – you might find you don’t need it!
About Marianne Bloudoff
Born and raised in BC, Marianne moved from Vancouver to Prince George in January 2014. She is a Registered Dietitian with Northern Health's population health team. Her passion for food and nutrition lured her away from her previous career in Fisheries Management. Now, instead of counting fish, she finds herself educating people on their health benefits. In her spare time, Marianne can be found experimenting in the kitchen and writing about it on her food blog, as well as exploring everything northern B.C. has to offer.