Macaroni Cheese is the ultimate comfort food. It’s not a great dish if you’re trying to watch the calories, but at least with the addition of kale and some lovely Welsh leeks, you’ll be getting 2 of your 5 a day… plus, it’s winter, you’re supposed to be getting some extra padding anyway!
This recipe makes the most of some top-notch, Welsh produce – organic mature cheddar from Calon Wen, organic milk from Daioni, and a sweet and surprisingly complex vintage Red Leicester from the Snowdonia Cheese Company.
I love the way that the red Leicester gives this such a bright yellow colour – it reminds me of the Heinz tinned Mac’n’Cheese I grew up on as a kid!
This recipe uses Welsh ingredients that were gifted to me by DiscoverDelicious.Wales.
- 2 garlic cloves
- 3 handfuls of chopped kale
- 1 large leek, diced
- 50g Calon Wen unsalted butter
- 50g plain flour
- 1/2 pint Daioni semi skimmed milk
- salt and black pepper to season
- 150g Calon Wen extra mature cheddar (grated)
- 150g Snowdonia Red Storm (grated)
- 150 – 200g macaroni pasta
- Melt the butter in a saucepan.
- Stir in the flour and combine over the heat for 1-2 minutes.
- Take the pan off the heat and gradually stir in the milk until you get a smooth, white sauce. Return to the heat, stirring all the time.
- In a separate pan, crush the garlic, add to the leeks and kale, and sauté until soft.
- In a third pan, cook the macaroni according to the pack instructions.
- Add 250g cheese to the white sauce in handfuls, and allow to melt slowly, stirring all the while.
- Once melted, you should have a smooth cheese sauce. Add more milk if it becomes too thick.
- Combine the cheese sauce with the kale, leeks and macaroni.
- Either serve immediately (as above) – or transfer to a baking dish, top with the rest of the cheese, and bake at 180 degrees for 15 minutes or until golden (as below).