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Mustard Kale Mac and Cheese

Family favourite mac and cheese gets a healthy twist with the addition of kale in this easy one-pot recipe from Nadiya's Kitchen by GBBO Winner, Nadiya Hussain.

From the book

Nadiya Hussain

Introduction

I am not averse to a massive bowl of mac and cheese for dinner, but it took a while to convince my family that sometimes this is OK: it doesn’t always have to be rice and curry, or curry and rice. I don’t mean the kind that comes out of a can and isn’t sure if it is mac and cheese or baby custard mixed with overcooked pasta, and it doesn’t have to be like a school dinner nightmare. Proper home-cooked mac and cheese is warm, hearty and delicious. This recipe, with mustard and kale to add interest, makes for a delicious one-pot meal.

Prep: 15 minutes Cook: 25 minutes

Can be frozen.

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Ingredients

350g fusilli pasta
1 tbsp vegetable oil
1 tsp olive oil
2 tbsp unsalted butter
3 cloves of garlic, crushed
1 tsp English mustard powder
3 tbsp plain flour
250ml whole milk
250ml single cream
250g mature Cheddar cheese, grated
large handful of kale leaves, chopped
50g Parmesan cheese, grated
freshly ground black pepper

Method

1. Preheat the oven to 200°C/fan 180°C.

2. Bring a large pan of salted water to the boil, and cook the pasta for 3 minutes less than the recommended time on the packet. Drain and add the oil, stirring it through. This will stop the pasta sticking together. – and set aside.

3. Melt the butter in a small pan over a meduim heat, then add the garlic and mustard powder and cook for 1 minute.

4. Stir in the flour, and cook for 1 minute, mixing all of the time.

5. Add the milk and the cream, and whisk until the sauce is smooth and lump-free. Continue to whisk until the sauce thickens.

6. Take the pan off the heat, add the grated Cheddar cheese and leave it to melt, stirring occasionally.

7. Now tip the pasta and kale into an ovenproof dish, and pour over the sauce.

8. Bake for 20 minutes, until the top is crisp and golden.

9. Sprinkle with the Parmesan and a good grind of black pepper to serve.

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From the book: Nadiya’s Kitchen

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