Stovetop Macaroni and Cheese with Kale and Bacon
An easy recipe for stovetop macaroni and cheese loaded with kale and crumbled bacon and topped with crushed oyster crackers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 -6 servings
Ingredients
- 1 pound penne rigate
- 1/4 cup butter
- 1 clove garlic (minced)
- 1/3 cup all-purpose flour
- 2 1/2 cups half and half
- 1/2 Tablespoon dijon mustard
- 1/2 teaspoon salt plus more to taste
- Fresh cracked black pepper
- 1 7.5 ounce package Sargento Chef Blends 4 State Cheddar
- 6 slices cooked bacon (crumbled)
- 2 cups chopped kale
- 1/4 cup oyster crackers
Instructions
- Cook pasta per package instructions. Drain and set aside.
- Melt butter in a large pot over medium heat. Add garlic and cook for about 30 seconds more until fragrant.
- Stir in flour and mix until butter is absorbed and mixture is paste like.
- Gradually stir in half and half, about a half a cup at a time stirring constantly until thick and creamy.
- Stir in dijon mustard, salt and pepper.
- Turn off heat add cheese and stir until cheese is melted.
- Stir in cooked pasta, kale and bacon. Season with additional salt and pepper to taste.
- Place oyster crackers in a small resealable bag. Using a mallet or palm of hand gently crush crackers. Sprinkle over pasta.
- Serve immediately.