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  • Prep
    15 min
  • Total
    25 min
  • Servings
    4 - 6

Mac 'n Cheese with Kale, Bacon, Caramelized Onions, and Triple Cheddar Shredded Cheese

Macaroni and cheese is the perfect dish for weekday dinners. Change things up a bit with this recipe for mac ‘n cheese with kale, bacon, and caramelized onions. Its blend of béchamel, crispy bacon, and Triple Cheddar Shredded Cheese gives it a taste that will keep you coming back for more—and it’s ready in just 15 minutes. The result: a quick and easy meal that holds its own against more sophisticated recipes.


  • 60 mL (¼ cup) butter
  • 1 large white onion, minced
  • 8 thick bacon slices
  • 500 mL (2 cups) kale, chopped
  • 30 mL (2 tbsp) butter
  • 60 mL (¼ cup) all-purpose flour
  • 1 L (4 cups) 3.25% milk
  • 30 mL (2 tbsp) Dijon mustard
  • 400 g (4 cups) Armstrong Triple Cheddar Shredded Cheese
  • Salt and pepper, to taste
  • 300 g (2 cups) macaroni


To serve

  • 2 slices cooked bacon, crumbled


  1. 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.
  2. 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.
  3. In a large saucepan over medium heat, cook 30 mL of butter and the flour for 2 minutes, stirring with a wooden spoon.
  4. Add the milk, stirring constantly with a whisk until the milk is hot (do not bring to a boil).
  5. Add the mustard and the Armstrong Triple Cheddar Shredded Cheese. Continue cooking, stirring occasionally, until the cheddar has melted. Season with salt and pepper.
  6. In the meantime, cook the pasta according to the directions on the package.
  7. Drain the pasta. In a large bowl, combine the pasta with the sauce, then add the onion, bacon, and kale.
  8. Top with crumbled bacon and serve in individual bowls.

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