Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.

Peel and mince garlic. Slice baguette crosswise into 8-10 rounds (16-20 rounds for 4 servings). Dice tomato into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces.

In a small microwave-safe bowl, combine minced garlic, 2 TBSP butter (4 TBSP for 4), and a pinch of salt. Cover bowl with plastic wrap and microwave until butter has melted and garlic is fragrant, 30-60 seconds. Stir and set aside (you’ll use it in Step 5).

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and return to pot.

While pasta cooks, in a large pan, whisk together cream sauce base and 1 cup water (2 cups for 4 servings) over medium heat. Bring to a simmer and add cream cheese, stock concentrate, and garlic powder.

Cook, whisking, until cream cheese is fully incorporated and sauce is smooth, 2-3 minutes.

Remove from heat. Whisk in cheddar and 1 TBSP butter (2 TBSP for 4) until smooth, 1-2 minutes. Taste and season with salt and pepper.

Transfer cheese sauce to pot with drained cavatappi; stir to combine. Lightly coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) with nonstick cooking spray. Transfer mac ’n’ cheese to prepared baking dish.

In a second small bowl, combine panko, 1 tsp oil (1½ tsp for 4), salt, and pepper; stir to combine. Evenly sprinkle mac ’n’ cheese with seasoned panko. TIP: Not sure if everyone loves a crunchy topping? Leave it off or just sprinkle it over half the dish.

Bake on top rack until browned and crispy, 12-15 minutes. Let rest for 5 minutes before serving.

Meanwhile, arrange baguette rounds on a baking sheet and brush with garlic butter. Toast on middle rack until golden brown, 5-8 minutes.

Top crostini with tomato. Season with salt and pepper.

Place kale in a large bowl with a large drizzle of olive oil and a big pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, giving them a tender (not fibrous!) texture.

Add dressing; toss to combine.

Keep It Simple: Divide mac ’n’ cheese between bowls. Serve with crostini.

Mix It Up: Divide mac ’n’ cheese between plates and drizzle with hot sauce to taste. Top kale salad with walnuts and serve on the side.