Mac and cheese

• Blanch the broccoli and cauliflower florets in salted boiling water for 3 to 4 minutes, until tender (with a slight bite, al dente).
• Remove and plunge into ice water to stop the cooking, then set aside.
• Cook the macaroni as directed on the package. Drain and return to the pot.
• Over medium heat, add the Riopelle de l’Isle cheese slices and stir well until smooth and uniform.
• Add the cooked broccoli and cauliflower and heat for about 3 minutes.
• Stir in the St-Guillaume Fondue Mix and mix well.
• Place under the broiler (broil) for a few minutes, watching closely, until it reaches the desired colour.
• Serve topped with fried kale.

Fried kale

• Heat the canola oil to 175°C (350°F).
• Wash the kale and pat dry.
• Using a knife, remove the thick centre stem from the leaves.
• Fry the kale leaves in the hot oil for 1 ½ minutes.
• Carefully remove the leaves from the oil and place on paper towels.
• Salt to taste.