Monday, 9 October 2017

Recipe: Sundried Tomato & Kale Macaroni Cheese

Sundried Tomato & Kale Macaroni Cheese Recipe

I'm back! I took the summer off blogging to spend a little bit of time focusing on me, my health and my upcoming wedding next year. To be honest, it wasn't exactly a planned break, I just honestly don't even know where the months are going, summer came and went with a blink of an eye and I just feel so busy all the time with work/social engagements that I've barely spent any time baking and creating recipes in the kitchen - which I've missed.

However, autumn is officially here and I found myself with a free weekend (super rare these days), so I am back - with some delicious, easy to make autumn recipes for you all.

First of all, let's talk macaroni cheese. It's got to be one of my ultimate comfort foods. I mean, packed full of carbs and cheese, what's not to like?! This recipe is so easy to make, and satisfies all those carby cravings. A twist on the classic macaroni cheese recipe, I've included sweet sundried-tomatoes and super-food kale to make this comfort food even more delicious.

Macaroni Cheese with Kale & Sundried Tomatoes

Serves 4 

250g macaroni
4 sun-dried tomatoes - finely chopped
100g kale, washed
2 tbsp butter
2 tbsp plain flour
250ml milk
25g grated mature cheddar cheese
2 tsp English mustard
Salt & pepper, to season


Preheat the oven to 190c.

Bring a pot of salted water to the boil and then put the macaroni in. After about 8 mins put the kale in the same pot and continue cooking for 5 minutes.

Meanwhile make the cheese sauce by melting the butter in a saucepan. Once melted add the flour and using a balloon whisk stir together to make a thick paste. Add the milk and continue to whisk until everything is combined, there are no lumps and you can see/feel the sauce starting to thicken.

Add half the grated cheese and melt into the white sauce.

Drain the water from the macaroni/kale then add the cheese sauce, chopped sun-dried tomatoes, and English mustard until everything is well combined. Season with salt & pepper and give it a final stir.

Transfer to a oven proof dish and top with the other half of the grated cheese.

Cook in the preheated oven for 20 minutes until the top is golden and slightly crispy.

Serve with a side salad. 


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