For variations on this recipe, swap in another green for the kale, such as escarole, or even cooked chopped broccoli. Use Gruyere instead of Cheddar. For an extra kick, add 1/8 teaspoon cayenne pepper and 1 teaspoon Dijon mustard to the white sauce. Instead of buttered bread crumbs, top the casserole with crushed potato chips. Instead of making a large mac and cheese, separate the mixture into two 9- by 9-inch pans and freeze one, unbaked and well wrapped, for a later date. You can bake the frozen mac and cheese straight from the freezer; it should take about 45 minutes.
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