Preheat the oven to 200☌, fan 180☌, gas 6.Ĭombine the two types of grated cheese in a bowl. Meanwhile, bring a large pan of salted water to the boil for the pasta.
Simmer the sauce for 2-3 minutes to cook out the flour. Return to the heat, add the bay leaves and some seasoning, and bring to the boil, still stirring, until thickened. Take the pan off the heat and gradually add the milk, stirring until smooth. In a medium-large saucepan, melt the 60g of butter, then mix in the flour and cook for 1 minute, stirring constantly. Add another tablespoon of butter to the pan with the garlic and cook until fragrant, then pile the kale into the pan (a handful at a time if it won’t all fit initially), add 4-5 tablespoons water and cook for 3-4 minutes, stirring, until wilted. Melt 1 tablespoon of the butter in a large deep frying pan, add the leeks with a bit of seasoning and cook for 3-4 minutes stirring, until softened, then tip out on to a plate.
Allow an extra 15-20 mins in the oven when cooking from chilled. Prepare to the end of step 5 up to a day ahead, but add an extra 100ml milk to the sauce when mixing with the cooked macaroni.
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