Hearty Bacon Kale Macaroni And Cheese Recipes

MACARONI AND CHEESE WITH KALE

Macaroni and Cheese with Kale image

Give classic mac and cheese a healthy makeover with the addition of sauteed kale.

Provided by Food Network Kitchen

Time 1h5m

Yield 8-12

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large bunch of kale, stems discarded, leaves roughly chopped (about 8 cups)
4 garlic cloves, finely chopped
2 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce block sharp Cheddar, grated
1 cup grated Havarti cheese
1 cup panko bread crumbs

Steps:

Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside.
Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside.
Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.

BACON, KALE AND TOMATO MAC AND CHEESE

Bacon, Kale and Tomato Mac and Cheese image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

5 slices bacon
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
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

Steps:

Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Arrange bacon between sheets of microwavable paper towels on microwavable dinner plate. Microwave on High 3 to 4 minutes or until bacon is crisp. Cool; crumble.
In 3-quart saucepan, melt 1/4 cup butter over low heat. Stir in flour, mustard, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Stir in cheese, 1/2 cup at a time, until melted. Remove from heat. Stir in uncooked macaroni. Gently stir in kale, tomatoes and bacon; pour into casserole.
Bake uncovered 15 minutes; stir. (If any macaroni is sticking up above surface, press down with back of spoon.) Meanwhile, in small microwavable bowl, microwave 1 tablespoon butter uncovered on High about 40 seconds or until melted. Stir in bread crumbs.
Sprinkle topping over macaroni mixture. Bake 12 to 17 minutes longer or until macaroni is tender when pierced with fork and topping is light golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 540, Carbohydrate 47 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 7 g, TransFat 1 g

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