Tesco Food Officialのインスタグラム(tescofood) - 3月4日 22時02分
We’ve found a cure for Mondayitis… and it's kale mac and cheese - a big tray of creamy, cheesy comfort food supercharged with cayenne-spiced kale and English mustard. Hint: it makes a perfect leftovers-lunch for the next day.
Ingredients
1 tbsp olive oil
1 onion, finely chopped
180g pack curly kale, shredded, tough stems removed
2 garlic cloves, crushed
pinch of cayenne pepper, to taste
225g wholewheat penne
250ml 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
150g 0% fat Greek-style yogurt
Method
1. 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 and kale for 8 mins, adding a splash of water to stop the kale from sticking. Stir through the garlic and cayenne for the last min. Set aside.
2. Meanwhile, cook the pasta in a large pan of boiling water for 2 mins less than the pack instructions. Drain well.
3. Pour the milk into a large saucepan, bring just to the boil, 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.
4. 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 and veg and carefully stir to coat.
5. Transfer to an ovenproof dish, scatter with the remaining cheese and bake for 20 mins until golden and bubbling.
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