If you like cabbage or broccoli stems, you'll love the flavor kohlrabi gives to this healthy mac and cheese recipe. To make this vegetarian, skip the salami and top with toasted nuts or herbs. Source: EatingWell Magazine, January/February 2018

Julia Clancy


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Cook pasta and kohlrabi according to the package instructions. Drain.

  • Whisk 1/4 cup milk, flour, mustard, salt and pepper in a small bowl; place near the stove. Add the remaining 1 1/2 cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and kohlrabi into the sauce. Serve topped with salami.


Tip: Kohlrabi is part of the brassica family--like cabbage and cauliflower--with a flavor similar to broccoli stems. To prepare, peel the thick skin with a paring knife. If the leaves are attached, cook and eat as you would kale or collard greens.

Nutrition Facts

532 calories; 22.6 g total fat; 11.4 g saturated fat; 61 mg cholesterol; 805 mg sodium. 521 mg potassium; 60.8 g carbohydrates; 7.8 g fiber; 8 g sugar; 25 g protein; 813 IU vitamin a iu; 27 mg vitamin c; 74 mcg folate; 445 mg calcium; 3 mg iron; 118 mg magnesium;