If there’s one comfort food you can rely on it is macaroni cheese. Rich, creamy and crunchy on top, everything you need in an autumnal meal to eat whilst hunkering down with a blanket.

I’ve made an adapted version of ‘macaroni’ cheese using fusilli (I’m still on the search for a gluten free macaroni?!), kale and a lot of garlic!

The key to a perfect macaroni cheese is a smooth cheesy sauce in the perfect ratio to pasta (you don’t want to drown the pasta but too little sauce is very distressing)¬†with breadcrumbs on top for a crunchy topping. The kale wilted with garlic adds another texture to the dish and a lovely earthy flavour to stop the dish being too rich. The gluten free bread I’ve used is packed with seeds that adds a nutty flavour to the ‘macaroni’ cheese.


The Recipe – Serves 4

Olive oil
2 cloves garlic, crushed
1/4 bag kale, chopped
200g fusilli pasta
60g butter
60g flour
1/2 tsp. salt
A pinch of black pepper
450ml milk
225g cheddar cheese, grated plus extra for on top
1 piece bread, made into breadcrumbs

– Fry the garlic in a pan with a little oil until golden brown.
– Add the kale to the pan and wilt a little.
– Put a pan of hot water onto boil and add the pasta.
– Cook for 10 minutes until just cooked.
– In another pan melt the butter then stir in the flour, salt and pepper.
– Slowly add the milk and then add the cheese until the sauce is smooth.
– In an ovenproof dish, pour in the pasta. Then add the cheese sauce on top and mix. Top with the wilted kale, breadcrumbs and extra cheese.
– Pre heat the oven to 180 degrees celsius and bake for 15 minutes.