A comforting mac and cheese that's perfect for a weeknight dinner, this recipe will satisfy your cravings without making you feel sluggish afterwards. Xien x
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Serves
6
Cavolo Nero
Garlic
Macaroni
Parmesan
Cheddar Cheese
Breadcrumb
Walnut
Butter
Plain Flour
Whole Milk
Nutmeg
Salt
Black Pepper
Olive Oil
Serves
6
Cavolo Nero
Garlic
Macaroni
Parmesan
Cheddar Cheese
Breadcrumb
Walnut
Butter
Plain Flour
Whole Milk
Nutmeg
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to 180°C.
Step 2.
Get a pot of salted water to boil. Wash the cavolo nero then strip the leaves off. Pop these into the boiling water and blanch until soft.
Step 3.
Meanwhile, mince your cavolo nero stalks.
Step 4.
Remove the leaves from the pot, preserving the water.
Step 5.
Bring the pot of water to boil again then add the macaroni in and cook until al dente. Remove your macaroni, keeping the pasta water.
Step 6.
Add the blanched cavolo nero leaves along with the garlic to a food processor and pulse with a splash of pasta water.
Step 7.
Grate your parmesan and cheddar, and set aside in separate bowls.
Step 8.
Crush your walnuts using a pestle and mortar.
Step 9.
Meanwhile, make your béchamel. On low heat, add the butter then the flour and continuously stir until a paste forms - this is your roux. Gradually pour in the milk and continuously whisk. Season with nutmeg then add your grated cheese. Fold in your macaroni then add your cavolo nero purée and 100g of the crushed walnuts. Season with salt, pepper and a pinch of chilli flakes to taste.
Step 10.
In a separate pan, toast the cavolo nero stalks then add in your breadcrumbs and fry until golden. Take it off the heat and add the remaining crushed walnuts.
Step 11.
Transfer your macaroni to a baking dish and top with the breadcrumb mix. Bake in the oven for 20 mins and enjoy this goodie.
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