Kale Mac N Cheese


Today’s recipe is by Miriam Cooper a Mums of two. Here is what she has to say on getting ready for back to school. We love this easy to make Kale Mac n cheese.

“Getting my daughter back to nursery will give us all some much needed routine. There is only so much entertainment mum and dad can offer throughout a long Summerbreak… Back to school also means a shift in what we eat at home, my
little girl often returns from her nursery really hungry and in need of filling

This is easy family cooking: once you have mastered the cheesy sauce
you can experiment with different combinations. I love adding a handful of
roasted butternut squash. You can make the Mac N Cheese ahead too,
and then warm it through quickly in a hot oven; so, it works well for dinner
at the end of a busy day. Once you have made this: you’ll find you make
it again and again, I hope it will become a family favourite at your table


150g pasta
50g kale, leaves only woody stalks removed
1 tablespoon flour (20g)
1 tablespoon unsalted butter (20g)
300ml organic milk, at room temp
80g pasteurised cheddar, reserving a little for the topping
1/2 teaspoon Dijon mustard, optional
black pepper
2 tablespoons breadcrumbs


  • Preheat the oven to 180ºC-190ºC fan
  • Cook the pasta according to its instructions, less 2-3 mins of cooking
    time. Add the kale to the cooking pasta water, for the last 1/2 minute of
    cooking, to blanche the kale. Then drain the pasta and kale together
    and set aside.
  • To make the cheese sauce: take a saucepan and melt the butter over a
    low heat, add the flour and stir until you have a thick paste. Slowly add
    the milk, stirring continually. As the sauce thickens add a little more
    milk, until all the milk is combined and you have a lovely white sauce.
  • Take off the heat and stir in the cheese (save a little for the tops of the
    pots). I also add 1/2 teaspoon of mustard for flavour and a little black
    pepper (optional). Add the pasta and kale to the cheese sauce and
  • Divide between ramekins, or empty into one large oven dish and finally
    top with the remaining cheese and breadcrumbs
  • Cook in the oven for 15-20 mins until bubbling. Cool slightly and serve

For more recipes and ideas check Mimi’s Bowl website https://www.mimisbowl.com/