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A flavorful Baked Macaroni and Cheese Casserole with bacon & kale and a crushed cracker topping. Comforting and delicious! #ad #ChoppedAtHome
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Baked Macaroni and Cheese Casserole

Course: Main
Servings: 8 -10 servings
Author: Jenn


  • 1 1-lb box macaroni pasta
  • 1/2 lb. bacon cooked and crushed
  • 1 cup reduced-fat cottage cheese
  • 1 cup light sour cream
  • 2 7.5-oz bags Sargento® Chef Blends 4 State Cheddar
  • 1 egg lightly beaten
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 2 cups steamed kale cut into small pieces (about 3 cups uncooked)
  • 3 Tbsp. unsalted butter
  • 2 cups crushed oyster crackers


  • Preheat oven to 350ºF. Spray a 2.5 quart casserole dish with cooking spray.
  • Cook macaroni according to package directions. Drain and set aside.
  • Meanwhile, cook bacon until crispy - in the oven, microwave or stove top. Drain and when cool, crush or chop into small pieces.
  • Quickly steam the kale for a couple minutes, until slightly wilted and crisp-tender.
  • In a large mixing bowl, combine cottage cheese, sour cream, cheddar, egg, salt, pepper, garlic powder. Pour in cooked macaroni, kale and bacon. Stir to combine.
  • Pour into prepared casserole dish, smoothing top down.
  • In a microwave bowl, melt the butter. Add in crushed crackers and stir. Pour oven the top of the casserole, evenly.
  • Place in preheated oven for 40 minutes, or until top is golden brown and everything is heated through.
  • Scoop into bowls or on plates and enjoy!