Leek & kale mac­a­roni cheese

To make The cheese sauce run­nier, sim­ply add a lit­tle of The pasta cook­ing liq­uid To it

Style at Home (UK) - - Cook It | Everyday Dinners -

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.

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