Kale & Poblano Mac N' Cheese - cooking recipe

Ingredients

8 ounces elbow macaroni
3 tablespoons olive oil, divided
1 cup chopped onion
1/2 cup poblano peppers, chopped (no seeds)
10 ounces kale, roughly torn into 1-inch pieces
1 tablespoon minced garlic
2 tablespoons all-purpose flour
3 cups Original Unsweetened Almond Breeze Almondmilk
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups grated sharp Cheddar cheese

Preparation

Preheat oven to 375 degrees F.
Cook macaroni until al dente, about 4 minutes. Drain and pour into 8x8 baking dish. Set aside.
In a saute pan, add 1 tablespoon oil olive over medium heat. Cook and stir chopped onion and poblano pepper until beginning to soften, about 4 minutes. Stir in kale and garlic and cook until kale softens and wilts, 2 to 3 minutes. Pour in the remaining 2 tablespoons olive oil and sprinkle in the flour. Stir until you have a roux. Slowly whisk in almond milk and cheese. Add salt and pepper.
Pour cheese mixture over pasta. Bake 20 minutes. Let stand 10 minutes before serving.