Nutrition per serving may change if servings are adjusted.
8 ounces whole-wheat elbow noodles
2 cups diced peeled kohlrabi ( ½-inch; see Tip)
1¾ cups reduced-fat milk, divided
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
1⅓ cups shredded Cheddar cheese
2 ounces reduced-fat cream cheese
2 teaspoons white-wine vinegar
¼ cup diced salami or sopressata
Bring a large saucepan of water to a boil. Cook pasta and kohlrabi according to the package instructions. Drain.
Whisk ¼ cup milk, flour, mustard, salt and pepper in a small bowl; place near the stove. Add the remaining 1½ 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 familylike cabbage and cauliflowerwith 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.
532 calories;23 g fat(11 g sat); 8 g fiber; 61 g carbohydrates; 25 g protein; 74 mcg folate; 61 mg cholesterol; 8 g sugars; 0 g added sugars; 813 IU vitamin A; 27 mg vitamin C; 445 mg calcium; 3 mg iron; 805 mg sodium; 521 mg potassium
Vitamin C (45% daily value), Calcium (44% dv)