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.

Julia Clancy
Source: EatingWell Magazine, January/February 2018


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

531.6 calories; protein 25g 50% DV; carbohydrates 60.8g 20% DV; exchange other carbs 4; dietary fiber 7.8g 31% DV; sugars 8.1g; fat 22.6g 35% DV; saturated fat 11.4g 57% DV; cholesterol 61.3mg 20% DV; vitamin a iu 813IU 16% DV; vitamin c 26.6mg 44% DV; folate 74mcg 19% DV; calcium 445.2mg 45% DV; iron 3.4mg 19% DV; magnesium 117.7mg 42% DV; potassium 520.5mg 15% DV; sodium 804.8mg 32% DV.