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Bacon, Kale and Tomato Mac and Cheese
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Prep Time:
25 minutes
Total Time:
1 hour
Ingredients:
  • 5 slices bacon
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 3 cups milk
  • 2 cups shredded white sharp Cheddar cheese (8 oz)
  • 1 1/2 cups uncooked elbow macaroni (6 oz)
  • 1 cup finely chopped fresh kale or spinach, stems removed (about 7 oz)
  • 1 can (14.5 oz) fire-roasted diced tomatoes, drained
  • 1 tablespoon butter
  • 1/2 cup plain panko crispy bread crumbs
Instructions:
  • Preheat oven to 375°F and grease a 2-quart casserole dish. Place bacon slices in between paper towels on a microwave-safe plate. Microwave on High for 3 to 4 minutes until crispy. Allow bacon to cool, then crumble it.
  • Melt butter in a 3-quart saucepan over low heat. Add flour, mustard, salt, and pepper. Cook over medium heat, stirring constantly until smooth and bubbly. Remove from heat. Gradually mix in milk. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Add cheese gradually, stirring until melted. Remove from heat and mix in uncooked macaroni. Gently fold in kale, tomatoes, and bacon. Transfer mixture to casserole dish.
  • After baking uncovered for 15 minutes, gently stir the macaroni. If any pieces are sticking up above the surface, press them down with the back of a spoon. In a small microwave-safe bowl, melt 1 tablespoon of butter uncovered on High for about 40 seconds. Mix in the bread crumbs.
  • Sprinkle the topping evenly over the macaroni mixture. Bake for an additional 12 to 17 minutes, or until the macaroni is tender and the topping is a beautiful light golden brown. Allow it to rest for 5 minutes before serving.

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