1 package ( Sargento® Chef Blends shredded 4 State Cheddar cheese
1 egg, lightly beaten
1 (12-ounce) can fat free evaporated milk
Instructions
Heat oil in a nonstick skillet over medium heat. Add chopped kale and cook until wilted (about 2 minutes). Add garlic and cook until fragrant (about 1 minute). Remove from heat and set aside.
Next prepare topping. Melt butter in a small nonstick skillet over medium heat. Add chopped bacon and crushed crackers and cook until crackers begin to turn golden (about 2 minutes).
Meanwhile, in a large sauce pan, cook pasta to al dente according to package directions, drain and put back in the sauce pan over medium-low heat.
Add cheese, egg, and milk, stirring constantly and cook for 4 minutes, or until cheese melts. Add kale mixture, stirring until combined. Serve warm with the bacon cracker crumble sprinkled over the top.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/06/26/stovetop-kale-macaroni-and-cheese/