recipes-mains

Champflower Cheddar and Kale Pasta Bake

Ingredients

350g Penne Pasta
180g Kale, trimmed and roughly chopped
125g Wyke Farms, Salted Farmhouse Butter
125g Plain Flour
1l milk
1 tsp English mustard
350g Wyke Farms Mature Cheddar Cheese, grated
Sea salt and freshly ground black pepper
Handful fresh chives, chopped
2 medium tomatoes, sliced

Method

Preheat the oven to 180C/Gas 6.
Bring a large pan of water to the boil and cook your pasta for 9 minutes.
Meanwhile rinse and drain the kale. When the pasta is ready, add the kale, leave for 30 seconds and then drain to a colander.
Tip the pasta and kale into a large ovenproof dish and set aside.
While the pasta is cooking, place the butter, flour and milk into a medium-sized saucepan on a low heat.
Stir the content continuously (or it will go lumpy) for about 4-5 minutes until it is thick and bubbling.
Stir in the mustard and most of the cheese (save some to sprinkle on top).
Season with sale and pepper and then add the chives.
Pour this sauce over the pasta and kale, spreading evenly to coat the pasta.
Sprinkle over the rest of the cheese (saving a tiny bit), arrange the tomato slices on top and then add the final flourish of cheese.
Bake in the oven for about 25 minutes until golden and bubbling.

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