8ouncesCracker Barrel 2% milk sharp white cheddargrated
1ounceparmesanfinely grated
1teaspoonhot sauce
dash cayenne pepper
1/4teaspoonblack pepper
1/4 to 1/2teaspoonsaltor according to personal preference
3slicescenter cut baconcooked crisp and crumbled
5ouncesfresh kalechopped
1/2cuppanko 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.