Cooking Instructions
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Step 1
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.
Step 2
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).
Step 3
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.
Step 4
In a large bowl mix together the mac and cheese, the white sauce, and kefta and kale.
Step 5
Transfer the mixture to an oven proof dish or 6 small oven proof dishes.
Step 6
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.
Step 7
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!
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