How to make the best macaroni and cheese

The secret is to use short macaroni pasta and top it generously with Grana Padano cheese and nutmeg

Macaroni and cheese

Serves 4

500g cooked short macaroni
200g grated Grana Padano Italian cheese
1 tsp freshly ground nutmeg
2 tsp Maldon sea salt
1/2 tsp coarse ground black pepper
1 litre béchamel, available from the supermarket chilled or in the jar
5 large kale leaves, washed and shredded
8 medium sized broccoli florets, blanched in boiling water for 2 minutes, then chilled under running cold water

Heat the oven to 200C. Place all the ingredients in a large bowl except for 50g of the Grana Padano, which will be used later for topping. Gently mix until all the ingredients are distributed evenly.

Use a spatula to empty the ingredients into a baking tray and level off. Finish by coating with the remaining Grana Padano. Bake in the oven for 30-35 minutes until golden brown.

Recipe courtesy of FarmerJ.com