Kale Packed Mac ‘N Cheese
PREP: 20 minutes
COOK: 25 minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
535 kcal Energy
56g Carbohydrate
24g Protein
7g (of which Sugar)
22g Fat
7g Fibre
13g (of which Saturated Fat)
7g Salt
Ingredients
- 250g bag kale, thick stalks removed
- 250g macaroni
- 1 Leek, sliced
- 25g butter
- 25g plain flour
- 350ml semi skimmed milk
- 150g Cheddar cheese, grated
- 2 tsp English mustard
For a Vegan Option: Swap butter for vegan butter, cheddar cheese for vegan cheese and cow's milk for vegan alternative (almond or oat milk)
Instructions
- Preheat the oven to 200°C, gas mark 6.
- Cook the kale in a large pan of boiling water for 3 minutes, remove with a slotted spoon and cool under cold water, squeeze out the excess liquid. 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.
- Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 minute. Off the heat gradually blend in the milk, then bring to the boil, stirring until thickened. Stir in 100g cheese and the mustard, season well.
- Stir the sauce into the macaroni with the kale and transfer to an ovenproof serving dish, sprinkle with remaining cheese and bake for 25 minutes until golden.
