The addition of kale and ricotta creates a healthier, more gourmet approach to the classic mac and cheese bake.
Serves: 1
Ingredients
- 35g dry macaroni pasta
- 20g kale, roughly chopped
- 75ml non-fat milk
- ¼ tsp Dijon mustard
- 0.2 medium lemon, zest grated
- ¼ tbsp chopped parsley
- ½ thin slice wholemeal bread, processed into coarse breadcrumbs
- ½ tbsp margarine
- ½ tbsp cornflour
- 60g ricotta (low-fat)
Method
- Preheat oven to 200°C.
- Cook the pasta until al dente. Drain and place into a small baking dish or large ramekin.
- Heat a non-stick frying pan and stir fry the kale until just wilted. Add to the baking dish.
- Melt the butter in a saucepan. Add the cornflour and stir until a paste forms. Slowly pour in the milk while stirring quickly to avoid lumps. Stir for 5 minutes or until thickened. Stir in the mustard, season with salt and pepper. Pour over the pasta dish and mix well.
- In a small bowl mix together the ricotta, breadcrumbs, lemon zest and parsley. Sprinkle on top of the pasta dish and bake for 20 minutes or until golden brown. Serve and enjoy.
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