Baked Macaroni & Cheese with Greens

• 2 cups elbow macaroni, uncooked
• 1/4 cup olive oil, divided
• 3 cloves garlic, minced
• 4 cups loosely packed chopped kale (stems and ribs removed)
• 3 Tbsp. flour
• 2 cups milk
• 1-3/4 cups KRAFT Shredded Sharp Cheddar Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1 Tbsp. GREY POUPON Dijon Mustard

1. Heat oven to 350 degrees F.
2. Cook macaroni as directed on package, omitting salt.
3. Meanwhile, heat 1 Tbsp.
4. oil in large saucepan on medium heat.
5. Add garlic; cook and stir 1 min.
6. Add kale; cook and stir 3 to 4 min.
7. or until wilted.
8. Spoon into bowl; set aside.
9. Heat remaining oil in same pan.
10. Whisk in flour; cook and stir 1 min.
11. Gradually whisk in milk; cook and stir 3 to 5 min.
12. or until thickened.
13. Add 1-1/4 cups shredded cheese, 1 Tbsp.
14. Parmesan and mustard; cook and stir 2 to 3 min.
15. or until shredded cheese is melted.
16. Drain macaroni.
17. Add to cheese sauce along with the kale; mix well.
18. Spoon into 1-1/2-qt.
19. casserole sprayed with cooking spray; top with remaining cheeses.
20. Bake 20 min.
21. or until heated through.

elbow macaroni, olive oil, garlic, flour, milk, cheddar cheese, parmesan cheese, poupon

Taken from www.kraftrecipes.com/recipes/baked-macaroni-cheese-greens-159441.aspx (may not work)