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Skinny Kale and Bacon Mac and Cheese

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 9 servings
Calories 380kcal
Author Cheri

Ingredients

  • 1 lb. Whole Grain Penne [248809]
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/2 onion diced
  • 2 cloves garlic
  • 4 teaspoons flour
  • 3 cups fat free milk
  • 8 ounces Cracker Barrel 2% milk sharp white cheddar grated
  • 1 ounce parmesan finely grated
  • 1 teaspoon hot sauce
  • dash cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 teaspoon salt or according to personal preference
  • 3 slices center cut bacon cooked crisp and crumbled
  • 5 ounces fresh kale chopped
  • 1/2 cup panko bread crumbs

Instructions

  • Cook pasta one to two minutes less than package instructions. Drain and set aside.
  • In a large French or Dutch oven, melt the butter and olive oil. Saute the onion for 3 - 5 minutes over medium heat, or until tender and golden. Add the garlic and saute and additional minute or two, until fragrant. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat.
  • Stir in the white cheddar and parmesan cheese, whisking until melted and creamy. Add the hot sauce, cayenne, black pepper, and salt. Bring to a slow simmer, and then stir in the pasta, bacon, and kale.
  • Transfer the pasta mixture to a 3 1/2 quart oven safe casserole dish. Mix together panko crumbs and 1 teaspoon olive oil, sprinkle pinch of salt and pepper. Sprinkle the top with the crumbs. Bake at 375 degrees F on the center rack in the oven for 10-20 minutes, or until the mixture is hot and bubbly. Serve immediately.

Notes

6.0 dietary fiber, 20 grams protein