Greens Mac n' cheese

Crispy and golden on top, creamy and bubbling underneath. The leek melts into the sauce, the kale adds colour and bite, and the peas bring little pops of sweetness throughout. The panko topping goes perfectly golden and crunchy in the oven. Make a big batch, portion it up and you've got dinner sorted for the week (or freeze some portions for later!)

Time to prepare : 20 minutes

Time to bake : 20 minutes

Serves : 6

Ingredients

400g dried macaroni

1 large leek, trimmed and sliced

3 cloves garlic, minced

40g butter

2 tbsp plain flour

750ml whole milk

2 tsp Dijon mustard

200g mature cheddar, grated

50g Parmesan, grated

100g kale, roughly torn

100g frozen peas

60g panko breadcrumbs

Salt and pepper, to season

To serve: Fresh herbs such as thyme or parsley.

Method

1. Preheat a fan oven to 180°C. Cook the macaroni in salted boiling water for 2 minutes less than the packet instructions, then drain and set aside.

2. In a large, deep bottom saucepan, melt the butter over a medium heat. Add the leek and garlic and cook for 5 minutes until soft and sweet.

3. Stir in the flour and cook for 1 minute. Gradually add the milk, mixing continuously until smooth and thickened.

4. Take off the heat and stir in the Dijon mustard, ¾ of the cheddar cheese (reserve the rest for topping) and Parmesan until melted. Taste and adjust seasoning as necessary.

5. Add the kale to the sauce and stir until wilted. Fold in the peas and the drained pasta.

6. Transfer to a large ovenproof dish, I use a 30 x 20cm one. Mix the panko and the remaining ¼ cheddar together, scatter over the top and drizzle or spray with a little olive oil.

7. Bake for 20 minutes until golden and bubbling on top, then switch to the grill for the last 2–3 minutes for an extra crispy, golden top. Keep an eye on it, it can catch quickly.

Nutritional Information

(per serve)

520 calories

24g protein, 60g carbs, 18g fat

Good to know:

• Fridge: Up to 4 days in an airtight container.

• Freeze: Up to 3 months. Defrost overnight in the fridge.

• Reheat: In the microwave until warmed through, add a splash of milk to loosen the sauce if needed.

• You could use semi-skimmed or oat milk as an alternative.

• Swap out the kale for spinach if you prefer.