To make the white sauce, melt the
Unsalted Butter (3 Tbsp)
in a large deep skillet or saucepan over low heat, then add the
All-Purpose Flour (1/3 cup)
Cayenne Pepper (1/4 tsp)
. Stir for 2 minutes using a wooden spoon until you obtain a smooth paste. Remove the pan from heat.
Gradually stir in
Milk (3 cups)
. Return the pan to heat and bring the white sauce to the boil, stirring constantly. Reduce the heat and cook for 4 minutes without stirring. Stir in
Mature Cheddar Cheese (1 cup)
. Season with
Salt and Pepper (to taste)
Elbow Macaroni (3 1/2 cups)
. In a pan, pour
Olive Oil (1 Tbsp)
Kale (2 3/4 cups)
and cook covered for 5 to 7 minutes. Stir in
Kefta (8 oz)
and cook until softened.
In a large bowl mix together the mac and cheese, the white sauce, and kefta and kale.
Transfer the mixture to an oven proof dish or 6 small oven proof dishes.
In a small bowl, mix together the
Breadcrumbs (3 Tbsp)
Mature Cheddar Cheese (1/3 cup)
. Sprinkle over the kefta and kale mac and cheese.
Place the dish under the preheated grill for 1 or 2 minutes until the top is golden and the cheese is bubbling. Serve and enjoy!