Creamy Mac 'n Cheese with Kale Pesto - Kidney Kitchen

Ingredients

• 2 cups (42 grams) kale, chopped
• ¼ cup walnuts, unsalted
• 2 tablespoons parmesan cheese, grated
• 2 garlic cloves
• 1 tablespoon lemon juice
• 6 tablespoons olive oil
• 12-ounces tri-color or farfalle pasta (or other pasta shape)
• ¼ cup milk, whole fat
• 1 tablespoon butter, unsalted
• 1 ½-ounces cream cheese, room temperature
• 2-ounces cheddar cheese, shredded
• ¼ teaspoon paprika
• 1 cup (107 grams) cauliflower florets