Mac and Cheese with Kale and Bacon

Ingredients

• 8 ounces corkscrew pasta noodles
• Bechamel Sauce
• 7.5 ounce bag of Sargento Chef Blends 4 State Cheddar
• 2 cups coarsely chopped fresh kale
• 1 cup crushed oyster crackers
• 1/2 cup of cooked bacon, diced
• salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. Cook pasta according to package directions shaving off 2 minutes of the cook time, as we'll be finishing this dish up in the oven. Drain and set aside until ready to use.
3. While the pasta is cooking, get the Bechamel Sauce started. Follow my easy tutorial for a delicious Bechamel Sauce every time.
4. When the Bechamel is ready, remove it from the heat and slowly add the entire 7.5 ounce bag of Sargento Chef Blends 4 State Cheddar. Adding the cheese a little at a time and allowing the cheese to melt before adding more, ensures a smooth cheese sauce every time! Give it a taste and adjust the seasonings as needed to suit your tastes.
5. Mix in 2 cups coarsely chopped kale and the cooked pasta.
6. Top with 1 cup of crushed oyster crackers and 1/2 cup of diced bacon.
7. Bake in the preheated oven for 10-15 minutes until hot and bubbly. Enjoy!