• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 10

Bacon Kale Mac n Cheese

  • Recipe Submitted by on

 Ingredients List

  • ½ pound pasta
  • 1 teaspoon salt
  • ½ pound bacon
  • 1 shallot, minced (about 2 tablespoon
  • ¼ cup all purpose flour
  • 2 cups milk
  • 7.5 ounce package Sargento Chef Blends 4 State Cheddar
  • ¼ teaspoon pepper
  • salt to taste (you may not need salt since cheese is salty)
  • 2 cups kale
  • ⅓ cup oyster crackers, crused
  • 1 tablespoon butter or vegetable oil


Preheat oven to 375 degrees F.
Wash kale and cut into large pieces
In large 10 to 12 inch oven-safe skillet, cook bacon to crisp. Remove from pan and drain. Chop into large pieces. Reserve drippings
In a large pot, salt water and boil pasta to al dente
Remove all but about 1 tablespoon of the bacon drippings. Heat pan to medium, add shallot and kale. Saute 1 to 2 minutes until kale is wilted. Remove to a platter with a slotted spoon.
Add 2 to 3 tablespoon more of the bacon drippings to pan. Add flour, nutmeg and pepper. Cook 1 to 2 minutes until lightly browned. Add milk and whisk until smooth. Cook until mixture begins to thicken. Add cheese and stir until cheese melts.
Add pasta, kale, shallots and bacon to to cheese sauce. Gently stir to combine.
In a small bowl, add butter or oil to crushed crackers and mix to combine.
Top pasta mixture with crushed crackers.
Bake in 350 oven until mixture is hot throughout and crumbs begin to brown.
Remove from oven, allow to cool 5 minutes. Serve hot.

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