Ali Schwabe | Fulcrum Staff
Kraft dinner. It’s a staple in most students’ diets: simple enough to make while drunk, cheesy enough to enjoy while sober, and filling enough to be worth the whole $1.99 a box will run you at the nearest grocery or corner store.
We at the Fulcrum, however, wanted to class up your KD. To help us improve on a classic, we enlisted Jamie Stunt, head chef at Oz Kafe (361 Elgin St.) and recent silver medallist at the Canadian Culinary Championships. We challenged him to create a more delicious version of the bright orange mac and cheese by adding only five additional ingredients to the mix. In his own words, his leftover KD casserole is “actually pretty fucking good!”
1 bunch of washed kale
Half a cup of grated cheese (Stunt used old cheddar, but use whatever you have)
6 slices of bacon
1 handful of Triscuit or other high-quality cracker.
1 box of KD prepared according to instructions on the box
Fry the bacon. While the bacon is frying, shred your cheese, if it’s not already shredded, and roughly chop the kale into bite-sized pieces. Once the bacon is cooked, let it cool and then chop it into bite-sized pieces. Drain most of the bacon fat from the pan and briefly sauté the kale in the remaining fat until lightly wilted. Layer the casserole dish with KD and kale. Top with shredded cheese, bacon pieces and Triscuit pieces. Set the oven to broil and put the casserole on the middle rack of oven. Fry an egg. By the time the egg is cooked, your casserole will be melted and crispy. Top the casserole with fried egg and enjoy!