This veggie-packed macaroni and cheese has everything you love about a rich, creamy stovetop mac, plus fresh kale for a healthy kick and added texture. With just the right amount of gooey sharp cheddar and whole milk, this cozy pasta is super creamy without being overly rich. A slightly spicy yet tangy mix of hot sauce and balsamic vinegar stirred in before serving gives this cheesy side dish a sweet, spicy, tangy, delightfully unexpected, and dangerously easy-to-make flavor.
For the second week in a row, I bought fresh kale at my local farmer’s market. Just because. With zero idea or plan for how I was going to use it, each week, of course, it sat in our fridge both times, looking wiltingly neglected and lonely. The first week, I finally used it to make a soup recipe which I will be sharing in December, but this week, I just couldn’t decide how best to utilize it. So, I Googled that shit. I even Pinterest-ed that shit. Nothing. Nada. Zip. Zero inspiration.
But then, I decided I wanted mac and cheese for dinner. So I decided to add it to that and perhaps make a little bit of a healthier version. And then, when it tasted a bit starchy, I felt it needed a spicy, sweet, and tangy hit of something to add some flavor. The answer was a bit of hot sauce and a bit of balsamic vinegar. The perfect combo. Now, yes, some people may not love kale. But that’s not my problem. It really works with this particular recipe. Lacking faith? Try it and see.
Ingredients:
Pasta:
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1 Pound Macaroni or Pasta
Sauce:
- 4 Tablespoons Unsalted Butter
- 1/4 Cup All-Purpose Flour
- 4 Cups Whole Milk
- 3/4 Pound Fresh Kale, Destemmed & Finely Chopped (4 Cups, Packed)
- 2 Teaspoons Whole Yellow Mustard Seeds
- 2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Ground Chipotle
- 1 Teaspoon Mustard Powder
- 1/4 Teaspoon Freshly Ground Nutmeg
- 1 (8-oz.) Block Sharp Yellow Cheddar, Freshly Grated
- 2 Tablespoons Hot Sauce
- 2 Tablespoons Balsamic Vinegar
Directions:
Pasta:
- Fill a large pot 3/4 full with cold water. Place over high heat.
- When the water boils, add the salt. Boil for 1 minute, or until the salt is dissolved.
- Add the macaroni or pasta and cook until soft.
- Drain well in a colander, shaking off any excess water.
Sauce:
- Melt the butter over medium heat in a large saucepan or Dutch oven.
- When the butter is melted, add the flour. Cook for 4 to 5 minutes, stirring constantly, until golden yellow and smelling nutty.
- Slowly pour in the milk, whisking constantly until bubbly.
- Add the kale, mustard seeds, salt, pepper, chipotle, mustard powder, and nutmeg. Stir well to combine and cook for 15 minutes, stirring often.
- Slowly add the cheese, a little at a time, letting each batch melt for at least 1 minute before adding more.
- Add the cooked, drained pasta to the cheese and kale mixture.
- Stir the hot sauce and balsamic vinegar into the macaroni and cheese. Cook for 2 minutes, stirring often.
Suggestions:
- You can use any type of pasta for this recipe. I used DeLallo Shellbows. Its large hole and outer texture hold onto the cheese sauce well.
- Cook the macaroni or pasta according to the package directions, or until preferred doneness.
- If you use store-bought bagged pre-chopped kale, it will often have stems in it. Remove any large stem pieces and finely chop the kale before using it. When cooked, kale can become a choking hazard if left in too large of pieces.
- To chop the kale, first remove the stems. Take one kale leaf at a time and hold the stem end firmly in one hand. With your other hand, use your fingers to grip the base of the stem and slowly pull your fingers gently along the stem towards the tip of the leaf.
- Place the destemmed kale in a salad spinner or large bowl. Fill the salad spinner or large bowl with cold water, and use your hands to massage the kale and remove any dirt. Discard the water. Repeat this process at least two more times to ensure that there is no more dirt. Use the salad spinner to spin any excess water off of the kale. If you are using a bowl to rinse the kale, use a colander to shake off any excess water.
- Always grate your own cheese. Pre-grated cheese does not melt well because of additional ingredients that have been added to it and its moisture content.
- This macaroni and cheese is cheesy, but not insanely cheesy. You can add more cheese. I wouldn’t add more than 12-oz., though.
- The hot sauce in this macaroni and cheese won’t be overly spicy. Yes, you will notice it, but the sweetness of the balsamic vinegar helps mellow it.
Improvements:
- Not a fan of kale? Replace it with spinach or chard. You can use as little or as much as you like.
- For a one-bowl meal, add browned mild or spicy Italian sausage to this macaroni and cheese.
- Replace 1 cup of the whole milk with 1 cup of heavy cream for a richer sauce.
- Sauté panko bread crumbs in a little bit of butter until golden brown. Sprinkle the bread crumbs over the macaroni and cheese just before serving.
- Serve this macaroni and cheese with these Paprika & Oregano Marinated Pork Chops or these Crunchy Corn Flake Oven-Baked Chicken Tenders.
Ingredients:
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1 Pound Macaroni or Pasta
- 4 Tablespoons Unsalted Butter
- 1/4 Cup All-Purpose Flour
- 4 Cups Whole Milk
- 3/4 Pound Fresh Kale, Destemmed & Finely Chopped (4 Cups, Packed)
- 2 Teaspoons Whole Yellow Mustard Seeds
- 2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Ground Chipotle
- 1 Teaspoon Mustard Powder
- 1/4 Teaspoon Freshly Ground Nutmeg
- 1 (8-oz.) Block Sharp Yellow Cheddar, Freshly Grated
- 2 Tablespoons Hot Sauce
- 2 Tablespoons Balsamic Vinegar
Directions:
- Fill a large pot 3/4 full with cold water. Place over high heat.
- When the water boils, add the salt. Boil for 1 minute, or until the salt is dissolved.
- Add the macaroni or pasta and cook until soft.
- Drain well in a colander, shaking off any excess water.
- Melt the butter over medium heat in a large saucepan or Dutch oven.
- When the butter is melted, add the flour. Cook for 4 to 5 minutes, stirring constantly, until golden yellow and smelling nutty.
- Slowly pour in the milk, whisking constantly until bubbly.
- Add the kale, mustard seeds, salt, pepper, chipotle, mustard powder, and nutmeg. Stir well to combine and cook for 15 minutes, stirring often.
- Slowly add the cheese, a little at a time, letting each batch melt for at least 1 minute before adding more.
- Add the cooked, drained pasta to the cheese and kale mixture.
- Stir the hot sauce and balsamic vinegar into the macaroni and cheese. Cook for 2 minutes, stirring often.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
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In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
In 2025, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2025 Alphabet Challenge recipes.
Sweet & Spicy Balsamic Vinegar Deviled Eggs
This recipe elevates traditional deviled eggs by incorporating tangy balsamic vinegar, a touch of sugar, and a kick from crushed red pepper flakes, creating a sweet and spicy appetizer that’s sure to be an instant crowd-pleaser. Freshly chopped chives not only add a vibrant burst of color but also provide a refreshing onion flavor that perfectly complements the rich, creamy, sweet, and spicy balsamic vinegar deviled egg filling.
Sweet Tea Vodka Vegetable Couscous Soup
Whether you’re battling a lingering cold, shaking off a chilly day, or simply craving a hug from the inside out, that only a warm bowl of soup can deliver, this colorful, fresh vegetable and pasta soup is your answer. This vibrant, one-pot wonder packed with fennel, carrots, red onion, zucchini, and Moroccan couscous is as nourishing as it is delicious. But what truly sets this soup apart is the addition of sweet tea vodka for a subtle, warming sweetness, along with a final garnish of vibrant, fresh lemon zest and a glorious drizzle of sweet and spicy hot honey. This is the kind of soup that wraps you in warmth, nourishes your soul, and genuinely makes you feel better from the inside out. Best of all, it’s incredibly versatile; feel free to swap in your favorite vegetables based on what you have on hand.
In 2026, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2026 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Homemade Apple & Whiskey Barbecue Sauce
“B” – Small-Batch Blue Cheese Dip with Dried Herbs
“C” – Dill Pickle & Mustard Seed Cream Cheese Spread
“D” – Parmesan & Cheddar Pimento Corn Chip Dip
“E” – Whipped Feta Lemon Zest & Basil Deviled Eggs
“F” – Lemony Potato & Fennel Rotisserie Chicken Soup
“G” – Chunky Garlic Stuffed Olive Deviled Eggs
“H” – Creamy Cilantro Herb Caribbean Potato Salad
“I” – Sun Dried Tomato Italian Dipping Oil for Bread
“J” – Jerk Seasoned Caribbean Honey Mustard Sauce
“K” – Spicy Cheddar Krispies Crackers (Rice Krispies)
“L” – Deviled Eggs with Lemon Caper Remoulade
“M” – Mexican Green Chile Pimento Cheese Dip
“N” – Smoky Southwestern Seasoning (No-Salt)
“O” – BBQ Deviled Eggs with Crispy Fried Onions
“P” – Southwestern Honey Mustard Pork Tenderloin
“Q” – Fresh Summer Corn & Zucchini Sausage Quiche
“R” – Mild Curry Chicken Salad with Diced Red Apples
“S” – Buttery Deviled Eggs with Celery & Shrimp
“T” – Butternut Squash, Thyme, Ham, & Wild Rice Soup
“U” – Fall Pear Ugly Duckling Cake (Cake Mix Recipe)
“V” – Kale Macaroni & Cheese with Balsamic Vinegar
Please make sure to check out the other great “V” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2026 Alphabet Challenge event.
- Hummus by A Day in the Life on the Farm
- Kale Macaroni & Cheese with Balsamic Vinegar by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Lemon Velvet Cream Pie by A Messy Kitchen
- Spicy Goat Vindaloo by Food Lust People Love
- Vanilla-Flecked Black Cod en Papillote by Culinary Cam
- Vanilla Cookies with Fudge Filling by Karen’s Kitchen Stories
- Vanilla Peanut Butter Cup Cupcakes by Blogghetti
- Varan by Mayuri’s Jikoni
- Vegan Pad Thai by Sizzling Tastebuds
- Viennese Whirls by Jolene’s Recipe Journal
- Vrat Ki Aloo Dhaniya Sabzi by Sneha’s Recipe
