Mushroom Kale Mac and Blue Cheese

This recipe has all the punch of a Wisconsin blue with the added nutrition of whole wheat pasta, mushrooms and kale. Choose a wedge of high quality blue cheese and crumble it yourself for more flavor.

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Servings: 6


  • 4 cups (8 ounces) whole wheat penne pasta
  • 2 pints mushrooms, preferably cremini
  • 8 cups kale, trimmed and torn into bite-size pieces and washed
  • 3 tablespoons all-purpose flour
  • 1/2 cups nonfat or low-fat milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup (4 ounces) Wisconsin sharp white cheddar cheese, shredded
  • 1 cup Wisconsin blue cheese


Bring large pot of water to boil over medium-high heat. Add pasta and cook per package directions. Drain and set aside.

Meanwhile, lightly grease medium skillet with butter, add mushrooms and cook over medium heat until brown. Set aside.

In stock pot over medium-high heat, steam kale with 1/3 cup water with lid on until it turns bright green.

In small saucepan, whisk together flour and milk. Cook over medium heat until warm, stirring constantly. Add garlic powder, cayenne pepper, black pepper and cheddar. Stir until cheese melts and is thoroughly combined. Pour cheese sauce over cooked pasta.

Add cooked mushrooms and kale, toss to combine. Crumble blue cheese over top, using your hands.

Divide among individual bowls and serve.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.