Thomasina Miers’ recipe for macaroni cheese with kale and crisp breadcrumbs — theguardian.com

I never really understood the appeal of macaroni cheese, a stodgy dish tasting of pasta and not much else, until I went to a neighbour’s fireworks display last year. There, Josh cooked something so cheesy, so oozing with rich flavours and so irresistible with its delectably crisp top, that I was sunk: I had one helping after another. Here is my version, with a handful of greens to fight the January cold. You can skip the bacon if you are vegetarian or having a low/no-meat January.

Read More