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Champflower Cheddar and Kale Pasta Bake


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.