- Kale & Macaroni Cheese.jpg (53.15 KiB) Viewed 966 times
Takes: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 250g kale, thich stalks removed, and leaves shredded
- 250g macaroni
- 1 leek, sliced
- 25g butter
- 25g plain flour
- 350ml semi-skimmed milk
- 150g Cheddar, grated
- 2 tsp English mustard
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Cook the kale in a large saucepan of boiling water for 3 minutes, remove with a slotted spoon and cool under cold water, squeeze out excess liquid.
2. Add the macaroni to the boiling water and cook for 9 - 10 minutes, adding the leek for the last 2 minutes. Drain well and return to the pan.
3. Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 minute. Off the heat gradually whisk in the milk, then bring to the boil, stirring until thickened. Stir in 100g of the cheese and the mustard, and season well with salt and pepper.
4. Stir sauce into the macaroni with the kale. Transfer to an ovenproof serving dish. Sprinkle with the remaining cheese and bake for 25 minutes until golden. Serve with extra steamed vegetables of your choice.
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