world series mac’ and cheese.

• 6 tablespoons (3/4 stick) butter, divided
• 1 cup chopped shallots
• 2 garlic cloves, minced
• 1/4 cup unbleached all purpose flour
• 3 cups reduced-fat (2%) milk
• 2 cups (packed) coarsely grated smoked gouda
• 2 cups (packed) coarsely grated sharp white cheddar
• 1/2 teaspoon cayenne pepper
• 10 crimini mushrooms, sliced
• 1 tablespoon coconut oil
• 1 1/2 pounds lacinato kale, stems and center ribs removed
• 12 ounces mini shell pasta
• 1 cup fresh breadcrumbs made from crustless sourdough bread

It is Game 1 of the WORLD SERIES and the San Francisco Giants are playing the Kansas City Royals. What better reason to make this American favorite while watching America’s favorite sport. It was perfect to bring to a friend’s backyard BBQ and share with new and old friends. I even got to sneak in some nutrient rich kale for added texture and flavor.

Sautee the onions, crimini mushrooms and garlic in a pan with the coconut oil, add the kale towards the end until it is wilted and the cayenne pepper for added kick.

Melt 3 tablespoons butter in large pot over medium heat. Add flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup white cheddar. Stir until cheeses melt, about 2 minutes.

Preheat oven to 350°F. Butter casserole dish.

Bring water in pot to boil. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Stir pasta into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup cheddar cheese, then veggie mixture. Top with remaining pasta mixture; spread evenly.

Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated parm and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese.

Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.