To make the white sauce, melt the Unsalted Butter (40 gram) in a large deep skillet or saucepan over low heat, then add the All-Purpose Flour (40 gram) and Cayenne Pepper (1/4 teaspoon). Stir for 2 minutes using a wooden spoon until you obtain a smooth paste. Remove the pan from heat.
Gradually stir in Milk (700 milliliter). 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 (140 gram). Season with Salt and Pepper (to taste).
Cook the Elbow Macaroni (350 gram). In a pan, pour Olive Oil (1 tablespoon) and Kale (70 gram) and cook covered for 5 to 7 minutes. Stir in Kefta (225 gram) 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 tablespoon) and remaining Mature Cheddar Cheese (40 gram). 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!