Leek & kale macaroni cheese
To make The cheese sauce runnier, simply add a little of The pasta cooking liquid To it
Takes 35 mins serves 4 1 vegetable stock pot 250g rigatoni 200g kale 1tbsp olive oil
250g quark 350g cheese sauce 1tbsp Dijon mustard 4 leeks, trimmed and sliced 50g Parmesan cheese, grated
1 Fill a pan with 1.5ltr boiling, salted water, add the stock, then return to the boil. Add the rigatoni and cook for 7 mins.. 2 Preheat oven to 200°C/ Gas 6. Spread the kale on a baking tray, sprinkle with sea salt, drizzle with oil and bake for 5 mins to soften. 3 In a jug, combine the quark, cheese sauce and mustard. Mix until smooth. Add the leeks to the pasta and cook for 3 mins. Drain the pasta and leeks. 4 Tip the pasta, leeks and kale into an ovenproof dish and stir to combine. Pour on sauce and scatter Parmesan. Bake for 20 mins until golden.