BACON & KALE WHITE CHEDDAR MAC

September 26, 2013

I am a homebody who loves travel. I like journeying to discover another culture, and completely submersing myself in it. But, I also like watching movies on my couch and eating this mac ‘n’cheese. But the great thing is, food is a major piece of a culture’s identity. For a promotion of an international foods festival, one photographer made a rendering of several country’s national flag with the food each country is commonly associated with.

For example, the one for Greece is made of feta cheese and Kalamata olives. The US is hot dogs! If I had to eat one of the flags it’d probably be France’s (for the blue cheese) or England’s (for the scone and jam). What a beautiful, artful, and innovative concept. See them all here.

White Cheddar Bacon & Kale Mac 'n' Cheese from Rachel Schultz

WHITE CHEDDAR BACON & KALE MAC
Serves 3-4

1 pound pasta, cooked al dente
1 pound bacon, cooked and crumbled
3 tablespoons butter
1 red onion, sliced
3 tablespoons flour
2 cups milk
8 ounces white cheddar, shredded
1/4 cup parmesan, shredded
1 teaspoon nutmeg
1/2 teaspoon red pepper flake
1 bunch kale, de-stemed and sliced
3/4 cup panko
Salt & pepper

Preheat oven to 350 degrees. Heat butter in a skillet over medium heat. Add red onion and cook for 3-5 minutes. Add flour, milk, cheddar, and parmesan to skillet. Stir together as cheeses melt. Once cheese is melted, season with nutmeg, red pepper flake, and salt & pepper.

Add cooked pasta, crumbled bacon, and kale to sauce. Continue to cook until kale is wilted.

Transfer to a greased 9×13 baking dish. Pour pasta mixture into pan.

Top with panko. Bake 25-30 minutes, until outside is crispy.

White Cheddar Bacon & Kale Mac 'n' Cheese

White Cheddar Bacon & Kale Mac 'n' Cheese from Rachel Schultz

5.0 from 1 reviews
WHITE CHEDDAR BACON & KALE MAC 'N' CHEESE
 
Author:
Serves: 3-4
Ingredients
  • 1 pound pasta, cooked al dente
  • 1 pound bacon, cooked and crumbled
  • 3 tablespoons butter
  • 1 red onion, sliced
  • 3 tablespoons flour
  • 2 cups milk
  • 8 ounces white cheddar, shredded
  • ¼ cup parmesan, shredded
  • 1 teaspoon nutmeg
  • ½ teaspoon red pepper flake
  • 1 bunch kale, de-stemed and sliced
  • ¾ cup panko
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat butter in a skillet over medium heat. Add red onion and cook for 3-5 minutes.
  3. Add flour, milk, cheddar, and parmesan to skillet. Stir together as cheeses melt.
  4. Once cheese is melted, season with nutmeg, red pepper flake, and salt & pepper.
  5. Add cooked pasta, crumbled bacon, and kale to sauce. Continue to cook until kale is wilted.
  6. Transfer to a greased 9x13 baking dish. Pour pasta mixture into pan.
  7. Top with panko.
  8. Bake 25-30 minutes, until outside is crispy.

Adapted from Good Life Eats.

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Comments

  • Sean

    Looks delicious,I’m gonna try it and if it’s good I’m gonna make a big casserole for thanksgiving.

    • Rachel Schultz

      I think you’ll approve!

  • This was fantastic! I made it last night and it is by far one of the best things I have ever tried. I have never been so excited to eat left overs for lunch as I am today. Thank Rachel!!!

    • Rachel Schultz

      Yay! Thanks Dana :) Glad you made it through the grating!

  • You are SPEAKING my language lady!! :) This looks delicious and hits on all the flavors I absolutely love – cheesy, hearty kale, and savory bacon. YUM! Can’t wait to try!

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