"Mac" and Cheese... and Kale?

I'd like to start off today by asking you all to look up a couple of inches to the Pages bar. I have painstakingly made social media pages (hey, twitter is hard to understand) to help keep everyone up-to-date about my new posts etc! It would mean a lot to me if you would like, follow, and whatever else me. If you click where it says Facebook or Twitter, you will be taken directly to my pages. And just for the heck of it, now they're linked in the last sentence! Now that I'm done shamelessly plugging myself, I'll get back to the point, and what you're all here for, THE FOOD!

So today I was looking for inspiration for something that I could easily make myself for lunch, and I was drawing blanks. England doesn't have any of my regular go-tos! (I never thought I would miss the cuisine of gatineau-ottawa) Suddenly I remembered a hazy memory that I have of... Kraft Dinner? I don't care what other people think, I really enjoy it when I'm looking for something fast and easy. Of course they don't offer it here, so I was back to square one. 


I didn't have any macaroni,  but I had my whole wheat pasta from the Avocado Pasta adventure, so I was determined to figure out some delicious dish to put that in!


Last time I went to the grocery store, I bought so much Kale that I think I might drown in it. I've had it for every meal since Monday at Lunch, and I'm still not finished it! So that was another ingredient to use.


Looking through the pantry I found red onions, and a little bit further on I got to my arugula. My brain started to tick so I looked in the fridge and found that Matt bought a HUGE brick of Cheese then went off on a business trip to Scotland. Bells started to go off, so I decided to use a little trick to fool myself into not realising I was eating Kale (again!) So, I started making my cheese sauce.
 
Recipe: 


1 part Butter
1 part Flour
2 parts Milk
Onion, chopped or sliced
Kale, Arugula, Spinach etc. Roughly Chopped
Garlic, to taste
Cheese*


Melt the butter on medium-low heat.
Add the chopped onions and cook until soft.
Add in the Leafy greens and garlic. I used quite a bit of greens because they tend to cook down
Once the greens are soft, add the flour and stir until thoroughly mixed
Add the milk and bring it to the point where it is almost boiling and stir until the Butter, Flour and Milk are homogeneous.
Add in the Cheese and keep stirring, making sure not to let it burn to the bottom, until everything is melted properly.
Pour over pasta and enjoy!


Depending on the cheese you may also like it with (mom, stop reading!) Ketchup.


* Note on the cheese. The general rule is that the cheese will keep its taste, but loose a bit of intensity. You can change this by either adding in extraordinary amounts or by going up a maturity level. I however don't recommend going up all the way to extra mature if all you like is mild. Keep it within one or two years. Also, experiment! I used Extra Mature and Lancashire, but stuff like Pepperjack, Gouda, Edam, Swiss etc. would do the trick!