If baking a Cauliflower & Kale Macaroni Cheese for a family of 6 immediately makes you think
For the lovely people at Finish got in touch with me asking if I’d like to offer my readers the chance to
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Half Cauliflower, chopped
2 Large Handfuls Kale
50g Plain Flour
200g Strong Cheddar Cheese
serves 6-8 people
*for a vegetarian dish omit the pancetta
1. Preheat the oven to 200C/180C fan.
2. Cook the macaroni for 2 minutes less than the packet instructions. Drain and toss into a large ovenproof dish.
3. Cook the cauliflower and kale in a saucepan of boiling water for 5 minutes. Once cooked through, drain and add to the pasta in the ovenproof dish.
4. Meanwhile prepare the cheese sauce. Melt the butter in a saucepan, then take off the heat and stir in the flour. Gradually add in the milk a little at a time. Return the pan to the heat and bring to the boil, stirring all the time. After a minute or 2 the mixture will begin to thicken, remove from the heat and stir in all of the cheddar cheese and 50g of the parmesan cheese.
5. Pan fry the pancetta until golden brown then add to the pasta and vegetables.
6. Coat the pasta, veg and pancetta in the cheese sauce and stir to combine all the ingredients. Then top with the remaining parmesan cheese.
Even this dish!
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