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Quick Stovetop Mac & Cheese with Kohlrabi
“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.”
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
1Bring a large saucepan of water to a boil. Cook pasta and kohlrabi according to the package instructions. Drain.
2Whisk 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 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.