Kale mac 'n' cheese recipe
Created by The Tesco Recipes team
This comfort-food staple has been on quite the journey - paired with lobster, infused with truffle... Our spin is still humble and cheesy, but has been freshened up with the addition of kale. Throw together in an hour for an easy midweek dinner, or prep ahead and freeze until ready to bake.
See method- Serves 4
- 1 hr
- 479 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- pinch of cayenne pepper, to taste
- 225g macaroni
- 180g pack curly kale, shredded, tough stems removed
- 250ml semi-skimmed milk
- 1 vegetable stock cube, made up to 250ml
- 20g cornflour, mixed with 3 tbsp cold water
- 150g 30% reduced-fat extra mature cheese, grated
- ½ tsp English mustard powder or mustard
- 150g 0% fat Greek-style yogurt
Each serving contains
- Energy
- 2015kJ 479.0kcal
- Fat
- 15g
- Saturates
- 7g
- Salt
- 2.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 57.3gProtein 25.4gFibre 5.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large nonstick frying pan over a medium heat and fry the onion for 5 mins, or until softened. Stir through the garlic and cayenne pepper for the last min. Set aside.
- Meanwhile, cook the pasta for 2 mins less than the pack instructions, adding the kale for the last 1 min. Drain well.
- Bring the milk just to the boil in a pan, then reduce to a simmer and stir through the stock and cornflour paste. Heat for 1-2 mins until thickened, then remove from the heat.
- Toss 125g cheese with the mustard powder, then stir into the milk mixture until melted and smooth. Stir in the yogurt and season lightly. Add the pasta, kale and onion mixture and stir to coat.
- Transfer to an ovenproof dish, scatter with the remaining cheese, then bake for 30-35 mins until golden. Leave to stand for a few mins before serving.
- Get ahead: Make to the end of step 4, then freeze. Defrost overnight in the fridge, then continue from step 5.
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