Macaroni Cheese with Kale (6)

This is from Thomasina Miers.

Macaroni Cheese with Kale (6)
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Macaroni Cheese with Kale (6)
Print Recipe
  1. Bring a large pan of salted water to a boil and cook the pasta until al dente, adding the kale for the final two minutes of cooking. Drain and run under cold water for a minute, to cool and refresh.
  2. Heat the oven to 180C (160C fan)/gas 4. Melt 50g butter in a medium pan over a medium-low heat and sweat the shallots, garlic and thyme for about eight minutes, until soft and fragrant.
  3. Add the flour, turn the heat to medium and cook for three to four minutes, until a pale toast colour.
  4. Slowly pour in the milk, bit by bit, stirring furiously with a wooden spoon between each addition, and making sure all the milk has been incorporated each time before adding more. This will ensure you avoid lumps.
  5. Once all the milk has been incorporated, season generously with salt, pepper and nutmeg, and let the sauce bubble for five minutes, to thicken.
  6. Melt half the remaining butter in a frying pan and fry the bacon until crisp; set aside. Add the rest of the butter to the pan, along with the breadcrumbs and garlic, season, then cook for five minutes, stirring, until the crumbs are browning and turning crisp.
  7. Stir the three cheeses into the sauce. Chop the bacon, add to the pasta, then stir in three-quarters of the cheese sauce.
  8. Pour into a large baking dish, top with the rest of the sauce and the breadcrumbs, and bake for 20-25 minutes, until golden and bubbling. Eat at once with a crisp salad.
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