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Smoked Mac 'n Cheese with Bacon & Greens


What makes this macaroni & cheese so delicious and unique is the combination of smoked cheeses, bacon, kale greens and french fried onions.

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Rate this recipe 4.5/5 (26 Votes)


  • 1 Cup elbow macaroni
  • 3 slices thick cut Apple Wood smoked bacon
  • 2 Tablespoons unsalted butter
  • 1/2 cup diced onion
  • 1 Tablespoon all purpose flour
  • 1 Cup low fat milk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 ounces Colby Jack cheese
  • 4 ounces smoked cheddar
  • 4 ounces smoked Gouda
  • 8 Cups raw kale (stems removed)
  • 1 Cup French's french fried onions
  • (*if using regular cheddar and Gouda add 1/4 teaspoon Wright's liquid smoke)


Preparation time 20mins
Cooking time 40mins


Step 1

Preheat oven 350 degrees
Boil 6 cups salted water in a heavy pot
Add elbow macaroni, stir, cover and cook 9 minutes
Drain and set aside
Fry bacon until crisp. Drain, cool, chop and set aside
Melt butter in heavy skillet over medium heat and sauté onion until translucent (about 3-4 minutes)
Stir in flour and cook (about 30 seconds)
Add milk and whisk over medium heat until thick (about 1 minute)
Season with salt and pepper
Grate cheeses using box grater
Add cheeses to the roux and stir until melted over low heat
Remove from heat, add bacon and macaroni and stir until combined
Remove kale from stems and tear into small pieces
Fill a deep casserole dish with the kale greens
Pour the macaroni and cheese over the greens
Top with french fried onions
Bake uncovered for 10 minutes or until the onions are brown and crisp and the greens are wilted

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