Ingredients
>
Cooking spray
>
½ (16 oz) pkg rigatoni
>
1 large bunch curly kale
>
½ (16 oz) pkg thick-sliced bacon, diced
>
1 yellow onion, finely chopped
>
2 cloves garlic, chopped
>
4 tbsp (½ stick) unsalted butter
>
¼ cup all-purpose flour
>
1 tsp Dijon mustard
>
Pinch cayenne pepper
>
4 cups whole milk
>
8 oz grated sharp Cheddar cheese, divided
>
½ cup grated Parmesan
Steps
1
Preheat oven to 425°F. Lightly spray a 9x13-inch baking dish with the cooking spray. Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain. Return pot to stovetop.
2
Meanwhile, trim center ribs from the kale leaves and coarsely chop leaves (should have around 8 cups). To same pot, add the chopped bacon and cook on medium 4–5 min., until bacon is crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Add the onion and increase heat to medium-high. Cook 4–5 min., until softened. Add chopped kale to pot and season with salt and pepper. Cook 4–5 min., until tender. Stir in the garlic and cook 1 min. Using a slotted spoon, transfer kale mixture to a medium bowl.
3
Melt the butter in the same pot on medium, scraping up the browned bits off the bottom with a wooden spoon. Add the flour, mustard, and cayenne pepper and cook 1 min. Add the milk, whisking constantly, and bring to a brisk simmer. Stir for 5–6 min., until sauce has thickened. Remove from heat. Add the Cheddar to the sauce and stir until melted. Season with salt and pepper.
4
To the cheese sauce, add the pasta, kale mixture, and half of the bacon. Stir and transfer to prepared baking dish. Top with the Parmesan and remaining bacon. Bake 10–15 min., until the cheese has melted and the sauce is bubbling around the edges. Let cool before serving.
