A mix of flavors that includes the creamy comfort of mac and cheese, the sweetness of ripe plantains, the earthy goodness of kale, and the richness of ground pork.
Ingredients: 1 pound elbow macaroni. 2 ripe plantains, sliced. 1 bunch kale, stems removed and leaves chopped. 1 pound ground pork. 2 cups shredded cheddar cheese. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1/2 cup butter. 1/2 cup all-purpose flour. 4 cups milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Cooking oil for frying plantains.
Instructions: Follow the directions on the box to cook the macaroni until it is al dente. Remove the water and set it aside. Warm up the cooking oil in a big pan over medium-high heat. Fry the plantain slices until they are crispy and golden brown. Take it out of the pan and place it on paper towels to drain the oil. Put the ground pork in the same pan and cook it until it's browned and done. If you need to, take off any extra grease. While the other pot is still hot, melt the butter in it. The flour will help make a roux. Cook for one to two minutes, until the mixture turns a light golden color. It will take about 5 to 7 minutes of whisking in the milk until the mixture is smooth and thick. Add the onion powder, garlic powder, salt, and pepper and mix well. Toss the grated Parmesan, mozzarella, and cheddar cheeses into the pan and melt them all together. Mix the cooked macaroni, crispy plantains, cooked ground pork, and chopped kale into the cheese sauce. Make sure that everything is covered evenly. Serve hot, and if you want, top with more Parmesan cheese.
