Okay – if you’ve never tried Mama Lil’s Sweet Peppers before, you are definitely missing out. Mama Lil’s is a crowd favorite here at Beecher’s and they’re a staple of the Northwest, but sweet pickled peppers in any form are one of the most fun Mac & Cheese add-ons you'll come across. We actually have a Chicken and Mama Lil’s Peppers grilled cheese sandwich in our retail locations, and we serve this exact mac and cheese recipe at our New York City restaurant, The Cellar! This mac and cheese is a force to be reckoned with - you won't even be able to tell you're eating your daily dose of kale!
Kale and Mama Lil's Mac & CheeseJump To Recipe
How To Make Kale and Mama Lil's Mac & Cheese
The real key to this recipe is the pickled peppers. We love to support brands that have common values – like only the best and freshest ingredients going into their products. (We love when it tastes good, too!).
How thick you chop your kale will depend on your preference. We prefer 1-inch squares which work perfectly when mixed into the mac and cheese. There is no bite more perfect than one that combines kale, Mama Lil’s Peppers, and our very own “World’s Best”!
Serve & Store
Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 2 to 3 days.
1 ounce chopped kale (about 1-1/2 cups)
1/3 cup Mama Lil’s Pickled Peppers
1/4 cup grated Beecher's Flagship cheese (about 1 ounce)
- Cook “World’s Best” Mac & Cheese according to cooking instructions.
- Immediately after removing the mac and cheese from the oven, fold in the kale and peppers. Top with the Flagship cheese.
- Set oven temperature to broil. Return the pan to the oven and broil for 5 minutes or until the top is nicely browned.
- Let set for 5 minutes. Serve hot.