Makes: 4 serves
Prep Time: 15 Minutes
Cooking Time: 20 Minutes
10ml olive oil
½ onion, finely diced
4 cloves garlic, finely chopped
¼ cup plain flour
4 cups milk, slightly warmed
330g aged cheddar, grated
70g strong blue cheese, broken into pieces (don’t like blue cheese? Swap for tasty or mozzarella instead)
2 tbsp smoked paprika
2 cups kale, finely chopped
2 cups cauliflower, chopped into small florets
Sea salt & freshly-ground black pepper
1½ cups Huntley & Palmers Sesameal, crushed
½ cup grated Parmesan cheese
Handful parsley, finely chopped, to serve
Preheat oven to 200 °. Boil macaroni according to packet instructions. Remove from heat 2 minutes less than instructed, drain and set aside.
Heat butter and olive oil in a large, heavy-based ovenproof frying pan. Fry onion and garlic until the onions are soft.
Add flour and stir well, making sure all the flour is cooked through (about 6 minutes).
To make your roux, remove pan from heat, and add the warmed milk, a little at a time, to the flour mix. Stir continuously until there are no lumps remaining.
Return to heat, and mix in the cheeses, smoked paprika, kale and cauliflower. Season with salt and pepper.
Transfer pasta into an oven proof dish or cast iron frying pan. Pour the sauce over the top and mix through lightly.
Mix together the crushed Sesameal, Parmesan and a little more smoked paprika, and sprinkle over the top of the pasta to form a crust. Bake in the oven for 20 minutes.
Sprinkle with parsley and serve immediately.
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