Macaroni Cheese with Bacon & Kale

An classic dish – perfect for dinner

Prep Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4


    • 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


    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.

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Rating: 5 out of 5.