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Mac and Cheese with Kale and Bacon

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Kalmchesm - Recipes

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Description

Mac and Cheese with Kale and Bacon


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!
Yield: 4 Servings
Prep Time: 20 mins.

Cook time: 10 mins.
Total time: 30 mins.

Tags: Mac and Cheese, Kale, Bacon, Crackers, Dinner, Pasta, Macaroni, Classic, Fresh Ingredients, #ChoppedAtHome

Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

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