Macaroni & Cheese : Baked With Bacon And Kale Chips


Gourmet comfort food at it's finest.

6 Sliced Smokey, Maple Bacon

1/2 Stick Butter

2/3 Cup Flour

3 1/2 Cups Milk

2 tbsp Pepper, Freshly Ground

2 tsp Salt, (to taste)

1 1/2cup Grated Cheddar

1/2 cup grated Parmesan

1 lbs Box Conchigliette Pasta (Shell Shaped, works great with penne)

Pre-heat oven to 365F. Boil large pot of water. Place bacon in a skillet, and cook until crispy. Let cool and break into bite-size pieces. Place butter into medium pan, and melt over medium-low. When melted, add in flour and mix consistently until a paste forms (the roux). Stir for another minute and then pour in your milk. Now, whisk your mixture until smooth with no lumps. At this step, you can throw in your pasta to cook for about 8-10 minutes, (just before al-dente as it cooks in the oven too). Add in 1 cup of the grated cheddar, and 1/4 cup parmesan, salt and pepper. Continue mixing until the cheese is evenly melted. Once your pasta in cooked, strain and mix with bacon and cheese mixture. Place into over-safe dish, cover with remaining cheese, and bake at 365F until golden on the top (about 15min). We served ours with Parmesan Kale Chips (find the recipe here).