Kale mac and cheese recipe

• Serves 4
• 5 mins to prepare and 45 mins to cook
• 429 calories/serving

Ingredients

• 1 tbsp olive oil
• One onion, finely chopped
• 180g pack curly kale, shredded, tough stems removed
• Two garlic cloves, crushed
• pinch of cayenne pepper to taste
• 225g wholewheat penne
• 250ml milk
• One 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, and fan 180°C. Heat the oil in a large nonstick frying pan over medium heat and fry the onion and kale for 8 mins, adding a splash of water to stop the kale from sticking.
2. Stir through the garlic and cayenne for the last min. Set aside.
3. Meanwhile, bring a large pan of salted water to a boil and cook the pasta for 2 mins less than the pack instructions. Drain well.
4. Pour the milk into a large saucepan, bring just to a boil, then reduce to a simmer and stir through the stock and cornflour paste.
5. Heat for 1-2 mins until thickened, then remove from the heat.
6. Toss 125g cheese with the mustard powder, then stir into the milk mixture until melted and smooth.
7. Stir in the yogurt and season lightly. Add the pasta and veg and carefully stir to coat.
8. Transfer to an ovenproof dish, scatter with the remaining cheese, and bake for 20 mins until golden and bubbling.

Get ahead: Makeup to the end of step 4, then freeze. To reheat, defrost overnight in the fridge, then continue from step 5.