Mega Monster Mac and Cheese Recipe

Instructions

1. Bring a large saucepan of very lightly salted water to the boil. Meanwhile, put the ice into a large bowl and half fill with cold water.
2. Once the salted water is boiling, use a slotted spoon to submerge the kale in the boiling water. Cook for 3 minutes, then add the spinach to the pan, pushing it under the water with the spoon. Cook for around 1 minute or until the spinach has wilted.
3. With your slotted spoon, transfer the kale and spinach to the bowl of iced water, taking care not to drip hot water on yourself! Then give it a stir to cool.
4. Top up the saucepan with water until it’s two-thirds full and add a tablespoon of the olive oil. Bring back to the boil over a medium heat.
5. Once the water has come back to the boil, gently tip in the macaroni and give it a quick stir with a wooden spoon. Cook according to the instructions on the packet, stirring occasionally to stop it sticking to the bottom of the pan.
6. Meanwhile, melt the butter in a small saucepan over a low-medium heat. Add the garlic and fry gently until golden brown, stirring regularly.
7. Reduce the heat for the garlicky pan to low and stir in the flour. Cook for a few minutes, stirring, then add around a quarter of the milk and beat to form a smooth paste.
8. Add a further quarter of the milk and whisk until smooth. Repeat with the remaining milk, whisking after each addition until lump-free and smooth.
9. Increase the heat to medium and bring to a simmer while whisking gently. Turn off the heat, add the nutmeg and Cheddar, and stir until melted. Preheat the oven to 220°C (200ºC fan/425°F/Gas 7), lightly grease a 20 x 30 x 5cm (8 x 12 x 2in) ovenproof dish, and line a large baking sheet with foil.
10. A handful at a time, lift the kale and spinach out of the iced water, giving them a quick squeeze over the bowl. Put the roughly squeezed balls into the food processor and blitz to a purée.
11. When the macaroni is ready, drain over the sink using a colander and run cold water over it for a minute to cool it down.
12. Put the Parmesan, breadcrumbs, and a tablespoon of olive oil into a small bowl. Stir until coated in the oil.
13. Tip the pasta back into the pan it was cooked in. Use a spatula to scrape the greens and the cheese sauce in there, too, and stir well. Transfer to your ovenproof dish, and scatter the Parmesan breadcrumbs on top. Put the dish onto the lined baking sheet (to catch any spills) and bake for 20–25 minutes until golden and bubbling. Cool for 5 minutes before tucking in.