© J Sainsbury plc 2020
Via: PR
Mustard kale mac and cheese
Nadiya says: "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."
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 6
Ingredients
- 500g pasta
- 1 tbsp vegetable 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
- 100g kale, chopped
- 50g parmesan cheese, grated
Method
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1
Preheat the oven to 200°C/gas mark 6. 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, to stop the pasta sticking together.
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2
Melt the butter in a small pan over a medium heat, then add the garlic and mustard powder and cook for 1 minute. Stir in the flour, and cook for another minute, mixing all the time. Add the milk and cream and whisk until the sauce is smooth and lump-free. Continue to whisk until the sauce thickens.
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3
Take the pan off the heat. Add the grated cheddar and leave to melt, stirring occasionally.
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4
Tip the pasta and kale into an ovenproof dish and pour over the sauce. Bake for 20 minutes until the top is crisp and golden. Sprinkle with the parmesan and season with black pepper to serve.
