Preheat your oven to 180°C.

Get a pot of salted water to boil. Wash the cavolo nero then strip the leaves off. Pop these into the boiling water and blanch until soft.

Meanwhile, mince your cavolo nero stalks.

Remove the leaves from the pot, preserving the water.

Bring the pot of water to boil again then add the macaroni in and cook until al dente. Remove your macaroni, keeping the pasta water.

Add the blanched cavolo nero leaves along with the garlic to a food processor and pulse with a splash of pasta water.

Grate your parmesan and cheddar, and set aside in separate bowls.

Crush your walnuts using a pestle and mortar.

Meanwhile, make your béchamel. On low heat, add the butter then the flour and continuously stir until a paste forms - this is your roux. Gradually pour in the milk and continuously whisk. Season with nutmeg then add your grated cheese. Fold in your macaroni then add your cavolo nero purée and 100g of the crushed walnuts. Season with salt, pepper and a pinch of chilli flakes to taste.

In a separate pan, toast the cavolo nero stalks then add in your breadcrumbs and fry until golden. Take it off the heat and add the remaining crushed walnuts.

Transfer your macaroni to a baking dish and top with the breadcrumb mix. Bake in the oven for 20 mins and enjoy this goodie.