An classic dish – perfect for dinner
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients
• 1 bag of Florette baby kale
• 300g dried macaroni
• 2 tsp olive oil
• 4 rashers cooked smoked bacon, chopped
• 1 garlic clove, thinly sliced
• 1 tbsp plain flour
• 300ml/10fl oz skimmed milk
• 1 tsp wholegrain mustard
• 100g Parmesan (or vegetarian alternative), finely grated
• 50g grated cheddar
• Salt and freshly ground black pepper
Method
1.Preheat the oven to 200C/180C Fan/Gas 6
2.Cook the macaroni in boiling water for 6 minutes. Turn off the heat, add the kale leaves and leave to stand with the lid on for 2 minutes. Drain well and set aside
3. Heat the oil in a heavy-based frying pan. Add the garlic and fry for 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Stir in the mustard and Parmesan, then season well.
4. Tip the pasta and kale into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the cheddar cheese and bake for 15-20 minutes. Serve with the dressed baby kale leaves.
