Leek and Pancetta Macaroni Cheese with Buttery Seasoned Kale

Ingredients - serves 4

300g macaroni pasta

350g extra mature cheddar-grated

1 large leek-sliced

250g pancetta

500ml whole milk-warmed

1.5 tbsp butter

1-2 tbsp plain flour

1 heaped tsp dijon mustard

300g kale

Butter

Salt and pepper

Method 

To make this indulgent winter comfort dish, bring a saucepan of salted water to the boil and then add the macaroni. Cook for 10-12 minutes until it is virtually cooked. In a saucepan, heat a knob of butter and add the leeks and pancetta and cook until the leeks are tender and the pancetta is lightly golden. Set aside.

Preheat your oven to gas mark 5. In a large saucepan, melt the butter and then add the flour and mix to make a roux. Cook the roux out for 30 seconds, then in additions whisk the warmed milk into the roux to create a smooth sauce. Whisk in the mustard and season with black pepper. Now add the grated cheese and allow it to melt. Stir the cheese through to make a thick cheese sauce.

Add the leeks and pancetta and then gently stir through the drained macaroni. Transfer to a large baking dish and cook for 25-30 minutes until golden and bubbling. When the macaroni cheese is nearly cooked, bring a saucepan of salted water to the boil and cook the kale. Once cooked, toss the butter through the kale and season well with salt and pepper. Serve the macaroni cheese with the kale for a truly delicious comforting winter warmer.