Cook the macaroni in boiling water for 6 minutes. Turn off the heat, add 2 handfuls of rocket & kale leaves and leave to stand with the lid on for 2 minutes. Drain well and set aside.
Heat the oil in a heavy-based frying pan. Add the garlic and fry for 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Stir in the mustard and Parmesan, then season well.
Tip the pasta into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the cheddar cheese and bake for 15-20 minutes. Serve with a side of Florette Superfood Wild Rocket & Baby Kale.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
