ZOMBIE GUTS

This dish is good for you because it contains kale. If you have difficulty finding black spaghetti, you can substitute whole-wheat spaghetti. It’s not quite as terrifying, though.

Serves: 4-6

1/4 cup (60 mL) unsalted butter 5 tbsp (75 mL) all-purpose flour 2 cups (500 mL) whole milk

1 tsp (5 mL) salt

2 tsp (10 mL) Dijon mustard 1/4 cup (60 mL) sun-dried tomatoes, thinly sliced

2 cups (500 mL) packed, chopped kale or spinach leaves 1/2 lb (226 g) tri-colour cavatappi or macaroni

1/2 lb (226 g) black, squid ink spaghetti

2 cups (500 mL) shredded fontina cheese, approximately 5 oz (142 g)

2 cups (500 mL) shredded aged cheddar cheese, approximately 5 oz (142 g)

1/2 cup (125 mL) grated Parmesan cheese, approximately 1 oz (28 g)

1. Melt the butter over medium heat; stir in flour. Cook for a minute, then slowly whisk in milk.

2. Bring to a boil, turn down to a simmer and cook for 15 minutes, stirring frequently. Stir in the salt, mustard, sun-dried tomatoes and kale. Remove from heat.

3. Cook the two pastas in a large pot of rapidly boiling salted water until al dente, stirring occasionally to prevent sticking. Drain.

4. Reheat the sauce and stir in the fontina, cheddar and Parmesan. When the cheese melts, fold in pasta. Serve immediately.