- 30 min
Cook the pasta
Preheat the oven to broil
Cook the macaroni in a large quantity of salted boiling water for 15 minutes. Drain and set aside.
Cook the vegetables
Roughly chop the kale. Mince the onion and garlic.
Fry the onion, garlic and half the kale in 1 tbsp of butter (double for 4 ppl.) in a pot over medium heat for 2 minutes.
Make the sauce
Add the flour and the milk to the pot and whisk vigorously for 30 seconds to dissolve. Let cook 5 minutes.
Finish the pasta
Add the mozzarella cheese, half of the almonds and the macaroni. Mix well.
Bake the macaroni
Pour the mixture into an oven safe dish and sprinkle breadcrumbs over. Broil for 2 minutes.
Keep an eye on it not to burn it!
Mix 1 tbsp of olive oil (double for 4 ppl.) with the red wine vinegar and Italian spices.
Season remaining kale and almonds with the prepared vinaigrette. Serve with macaroni.