- Macaroni & Cheese With A Crispy Kale Crumb.jpg (64.94 KiB) Viewed 454 times
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serves: 4
If served as four portions provides 773 cals, 45g fat (of which 16g saturates), 9g sugar and 1.1g salt per portion.
Ingredients
- 100g (3½oz) kale
- ½ tbsp sunflower oil
- Salt and pepper
- 450g (16oz) macaroni
- 3 tbsp butter
- 3 tbsp plain flour
- 500ml (18fl oz) milk
- 1 tsp Dijon mustard
- 100g (3½oz) fresh spinach
- 125g (4½oz) mature cheddar, grated
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Spread the kale on a baking tray, drizzle with oil and mix together with seasoning.
3. Roast in a hot oven for 5 minutes. Remove from oven, mix, and return to the oven for a further 5 minutes. When cooked, remove from the oven and leave to one side.
4. Add the pasta to a pan of boiling salted water, stir and cook for 2 minutes less than the recommended time. Drain and leave to the side.
5. Melt the butter in a large saucepan over a medium heat, then add flour and stir to make a roux.
6. Whisk constantly for 1 minute, before gradually adding the milk, stirring all the time. When the sauce starts to boil and thicken, turn the heat down and simmer for 6 minutes.
7. Remove from the heat, stir in the mustard, spinach and ¾ of the cheese. Add the cooked pasta and combine before pouring the mixture into a 22cm x 22cm (8½in x 8½in) or bigger overnproof dish. Top with the remaining cheese.
8. Place the dish in the oven and bake for 15 minutes. Remove the dish from the oven, scatter with the roasted kale and bake for another 5 minutes.
¡SHARE TOPIC!