The [ Not-So Guilty ] Macaroni Cheese

Is there such a thing? A non-guilty macaroni cheese? Not in my eyes, unless you want to sacrifice the ultimate of cheesy-carby goodness of comfort food. But I think you *can* make it not as guilty by adding in actual healthy goodness.

I've been craving macaroni cheese for a good few weeks so when there were no leftovers in the fridge come Sunday, it was my chance to get the ingredients in. I think I even woke up thinking about macaroni cheese, but also adding in some veggie extras. Cauliflower cheese is a pretty standard side dish really so I thought why not add in some of it's green sibling and an injection of some super-food, kale. I realise I'm kind of attempting to reinvent the wheel here but I came up with in my head so that counts as my own right?

What's even more amazing about this dish is that it was SUPER fuss-free and easy to make. And if I need to convince you how amazing this dish is even more, I have one word for you... cheese.

Macaroni Cheese
Serves 4

What You Need:
A small knob of butter
1 large onion
3 cloves of garlic
3 tbsp plain flour
600ml milk
200g mature cheddar cheese
1 heaped tsp wholegrain mustard
salt & pepper
Half a cauliflower
Half a broccoli
100g kale
250g macaroni pasta

What You Need To Do:
Preheat your oven to 150c (fan)
Chop the onions and grate the garlic
Melt the knob of butter in a small-medium sized saucepan on a low-medium heat and add the onions and garlic
Let the onions sweat and turn translucent (takes about 5-10 mins) turn the heat right down and add the flour
Coat the onions with the flour well
Add the milk and turn the heat on the pan up again
Let the milk absorb the flour and when it seems thicker (there shouldn't be any lumps) add the cheese and mix
When the cheese has melted add the mustard and season to taste (don't add too much salt as the cheese sauce will already be quite salty)
Let it thicken slowly on a low heat, keep stirring every minute or so to avoid it forming a skin
Start boiling your pasta
After a couple of minutes put the kale, cauliflower and broccoli in a pan of boiling water for a few minutes to soften the veggies and drain
When the pasta is almost cooked, take it off the heat and drain
Put the vegetables and pasta into an oven proof dish and mix together evenly distributing across the dish
Then pour in the cheese sauce and mix again to get an even distribution
Grate a little bit more cheese on top 
Cover with tin foil and put into the oven for 25 mins
After 25 mins, take the foil off the dish and cook for a further 30-35 mins
When the food is brown and crispy on top and the cheese is bubbly it is ready to go
Serve and enjoy!