Yield: 6-8 servings

Ham & Swiss Mac 'n Cheese with Cauliflower, Leeks & Kale

Ingredients

3 1/2 cups béchamel sauce, *see my recipe link/photo above, and add 1/16 tsp. each onion powder and garlic powder
3 cups shredded swiss cheese (from a 1 lb. block - 3/4 of the block)
1/4 cup finely grated parmesan or romano cheese, or Sargento's ground Parmesan & Romano cheese
2 tsp. whole grain mustard
3/4 lb. diced fully cooked ham, (large bite-sized)
1 1/2 cups chopped cauliflower, chop small (*I used fresh frozen, thawed)
3 large kale leaves, center rib removed, torn into bite-sized pieces
1/2 cup sliced leeks, (* again used fresh frozen, thawed)
2 cups uncooked rotini noodles, cooked and drained
1 last cup of shredded swiss cheese for the top

Instructions

Preheat oven to 350º F.

Make 3 1/2 cups bechamel sauce. (*See my recipe or make your own)

Stir in 3/4 lb. of shredded swiss cheese (3 cups), and romano cheese. Stir until completely or mostly melted. Stir in whole grain mustard.

Fold in ham, cauliflower, kale and leeks. Fold in cooked and drained noodles.

Pour into a sprayed 13x9 or smaller pan, or casserole dish, appropriate for the amount.

Cover with foil or glass lid and bake for 20 minutes.

Remove from oven, top with last of swiss cheese, and continue baking for another 25 minutes, or until bubbly and cheese is melted and lightly browned in spots.

Let rest for at least 15 minutes to set up before serving. (Prepare a salad and enjoy a glass of wine!)

Notes

*What I mean when I say "fresh frozen", is that I have purchased fresh, or grown myself, the named vegetable and had frozen it. I then thaw it before using, which tends to be softened a bit. If using fresh, and not priorly frozen, you may want to cook or par-boil or steam them a little before using to ensure tenderness after cooking in the casserole.