WARNING: Steenbergs Ltd has become aware that an identity fraudster is falsely using the Steenbergs name and head office address to offer employment and business opportunities to unsuspecting people and businesses. The fraud originates in Nigeria and is in no manner connected to Steenbergs Ltd. There is no Garry Walker or pharmaceuticals or similar business at 6 Hallikeld Close. If you are in the UK, notify Action Fraud at 0300 123 2040.

Browse our products

Free delivery on all UK orders over £24.99

Shop in confidence

Mustard Kale Mac & Cheese

Credit: Nadiya Hussain's cookbook Nadiya's Kitchen is out now (Penguin, HB, £20)

"I am not averse to a massive bowl of mac and cheese for dinner, but it took a while to convince my family that sometimes this is OK: it doesn’t always have to be rice and curry, or curry and rice. I don’t mean the kind that comes out of a can and isn’t sure if it is mac and cheese or baby custard mixed with overcooked pasta – it doesn’t have to be like a school dinner nightmare. Proper home-cooked mac and cheese is warm, hearty and delicious. This recipe, with mustard and kale to add interest, makes for a delicious one-pot meal." (Nadiya Hussain)

 

Ingredients

Serves 6

500g pasta

1 tablespoon vegetable oil

2 tablespoons unsalted butter

3 cloves of garlic, crushed

1 teaspoon English mustard powder

3 tablespoons plain flour

250ml whole milk

250ml single cream

250g mature Cheddar cheese, grated

a large handful of kale leaves, chopped

50g Parmesan cheese, grated

freshly ground black pepper

 

Prep: 15 minutes Cook: 25 minutes

Can be frozen

 

Method

  1. Preheat the oven to 200°C/fan 180°C.
  2. Bring a large pan of salted water to the boil, and cook the pasta for 3 minutes less than the recommended time on the packet. Drain and add the oil, stirring it through. This will stop the pasta sticking together.
  3. Melt the butter in a small pan over a medium heat, then add the garlic and mustard powder and cook for 1 minute.
  4. Stir in the flour, and cook for another minute, mixing all the time.
  5. Add the milk and the cream, and whisk until the sauce is smooth and lump-free. Continue to whisk until the sauce thickens.
  6. Take the pan off the heat, add the grated Cheddar cheese and leave it to melt, stirring occasionally.
  7. Now tip the pasta and kale into an ovenproof dish, and pour over the sauce. Bake for 20 minutes, until the top is crisp and golden.
  8. Sprinkle with the Parmesan and a good grind of black pepper to serve.

For more information about Nadiya Hussain, please visit her website: www.nadiyahussain.com

If you loved this recipe, why not try other ones from her cookbook Nadiya’s Kitchen:

Feta & Dill Savoury Muffins

Parsnip & Orange Spiced Cake

Spiced Biscotti with an Orange Syllabub Dip

Chilli Cheese Burritos

Peanut, Black Sesame & Ginger Brittle

 

 

Print

To print this recipe in printer friendly format click the button below

Comments

Bookmark this



Shop for the ingredients

Recipes menu


Your basket

Latest from the blog

Christmas recipes part 3 – Festive Tipples
8 December 2017, 2:41 pmWith all the baking and cooking going on over the holiday season, there also needs to be time to relax…... Read more
Niki’s Hot Wings
2 December 2017, 11:40 amInspired by visions of tasty chicken wings with Steenbergs Smoked Hickory Rub, please find all the recipe details here from…... Read more
Christmas Recipes Part 2 – Festive Baking
1 December 2017, 12:58 pmIn the run up to Christmas, it's always handy to have a delicious cake at the ready for unexpected visitors,…... Read more
Decoration