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