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Cavatappi Mac & Cheese
with Purple Top Turnip & Kale
40 MIN
2 Servings
From the Test Kitchen
Mac and cheese has been a staple at the Thanksgiving table since the Victorian era, and we’re celebrating its comforting flavors here—with some seasonal flair. We’re using subtly sweet purple top turnip and earthy kale, both of which enhance the savory flavors of white cheddar, Parmesan cheese and rich béchamel sauce. Corkscrew-shaped cavatappi pasta and a crispy panko breadcrumb crust complete this delicious classic.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
-
6 oz Cavatappi Pasta
-
¾ cup Milk
-
3 cloves Garlic
-
½ bunch Kale
- 1 Purple Top Turnip
-
1 bunch Thyme
-
2 oz White Cheddar Cheese
-
2 Tbsps All-Purpose Flour
-
¼ cup Grated Parmesan Cheese
- ¼ cup Panko Breadcrumbs
-
1 tsp Cavatappi Spice Blend (Sweet Paprika, Ground Aleppo Pepper & Mustard Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove and discard the kale stems; thinly slice the leaves. Cut out and discard the root end of the turnip; peel and medium dice. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Grate the cheddar cheese.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly. Rinse and wipe out the pot.
3
Cook the vegetables:
In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the turnip is tender. Transfer to a bowl. Wipe out the pot.
4
Make the béchamel sauce:
In the same pot, heat 2 tablespoons of olive oil on medium until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour; cook, stirring constantly, 30 seconds to 1 minute, or until toasted and golden. Add the milk and 1 cup of water; cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.)
5
Make the filling:
Stir the cheddar cheese, Parmesan cheese, spice blend and half the thyme into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Stir in the cooked vegetables and cooked pasta; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste.
6
Finish & serve your dish:
Transfer the filling to a baking dish. Place the breadcrumbs in a small bowl; add enough olive oil to moisten them. Season with salt and pepper. Evenly top the filling with the moistened breadcrumbs. Bake 10 to 12 minutes, or until golden brown and crispy on top. Remove from the oven. Let stand for about 2 minutes before serving. Garnish with the remaining thyme. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove and discard the kale stems; thinly slice the leaves. Cut out and discard the root end of the turnip; peel and medium dice. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Grate the cheddar cheese.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly. Rinse and wipe out the pot.
3
Cook the vegetables:
In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the turnip is tender. Transfer to a bowl. Wipe out the pot.
4
Make the béchamel sauce:
In the same pot, heat 2 tablespoons of olive oil on medium until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour; cook, stirring constantly, 30 seconds to 1 minute, or until toasted and golden. Add the milk and 1 cup of water; cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.)
5
Make the filling:
Stir the cheddar cheese, Parmesan cheese, spice blend and half the thyme into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Stir in the cooked vegetables and cooked pasta; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste.
6
Finish & serve your dish:
Transfer the filling to a baking dish. Place the breadcrumbs in a small bowl; add enough olive oil to moisten them. Season with salt and pepper. Evenly top the filling with the moistened breadcrumbs. Bake 10 to 12 minutes, or until golden brown and crispy on top. Remove from the oven. Let stand for about 2 minutes before serving. Garnish with the remaining thyme. Enjoy!
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