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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
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60 mL (1/4 cup) butter
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1 large white onion, minced
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8 thick bacon slices
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500 mL (2 cups) kale, chopped
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30 mL (2 tbsp) butter
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60 mL (1/4 cup) all-purpose flour
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1 L (4 cups) 3.25% milk
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30 mL (2 tbsp) Dijon mustard
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400 g (4 cups) Armstrong Medium Cheddar Cheese (shredded)
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Salt and pepper, to taste
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300 g (2 cups) macaroni
To serve:
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2 slices cooked bacon, crumbled
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Directions
- In a large non-stick frying pan, melt 60 mL of butter over low heat and caramelize the onion, stirring regularly for about 15 minutes. Set aside.
- In the same pan, cook the bacon until it is crispy. Cut the bacon into small pieces and set aside. Use 15 mL (1 tbsp) of bacon fat to cook the kale. Set aside.
- In a large saucepan over medium heat, cook 30 mL of butter and the flour for 2 minutes, stirring with a wooden spoon.
- Add the milk, stirring constantly with a whisk until the milk is hot (do not bring to a boil).
- Add the mustard and the Armstrong Medium Cheddar Cheese (shredded). Continue cooking, stirring occasionally, until the cheddar has melted. Season with salt and pepper.
- In the meantime, cook the pasta according to the directions on the package.
- Drain the pasta. In a large bowl, combine the pasta with the sauce, then add the onion, bacon, and kale.
- Top with crumbled bacon and serve in individual bowls.
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