Boil pasta in water with apple cider vinegar and nutmeg until al dente.

Drain pasta and set aside.

Mix milk and cheese packet from the macaroni and cheese box until well blended.

Stir the milk and cheese mixture into the macaroni.

Shred kale.

Heat tomato liquid in a pan with a bit of oil.

Wilt kale in the tomato liquid with cumin, turmeric, salt, and pepper to taste.

Remove from heat and immediately add minced or pressed garlic.

Dice, shred, or tear the 4oz of your favorite cheese into small pieces.

Put the cheese on top of the kale.

Pour the macaroni and cheese into the pan with the kale and cheese.

Put the pan on low heat and let it sit for a minute or two.

Mix until the cheese is melted and everything is of one consistency.

Serve and enjoy.