Hearty Bacon Kale Macaroni And Cheese Recipes

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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

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.

HEARTY MAC & CHEESE



Hearty Mac & Cheese image

"Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!" And a great way to jazz up boxed macaroni mix. -Carol Wohlgemuth, Riding Mountain, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1 pound ground beef
3 tablespoons chopped onion
2 tablespoons chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 tablespoons water
2 tablespoons ketchup
2 teaspoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup frozen corn, thawed
1 cup shredded cheddar cheese
1/4 cup butter, cubed
1/4 cup 2% milk

Steps:

  • Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.

Nutrition Facts : Calories 480 calories, Fat 24g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 1253mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.

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