8 ounces corkscrew pasta noodles
Bechamel Sauce (recipe on the blog)
7.5 ounce Cheddar
2 cups coarsely chopped fresh kale
1 cup crushed oyster crackers
1/2 cup of cooked bacon of choice, diced
salt and pepper to taste
Preheat oven to 350°F. Cook pasta according to package directions shaving off 2 minutes of cook time. Drain and set aside until. While the pasta is cooking, get the Bechamel Sauce started. When the Bechamel is ready, remove it from the heat and slowly add the Cheddar. Adding the cheese a little at a time and allowing the cheese to melt before adding more, ensures a smooth cheese sauce every time. Mix in 2 cups coarsely chopped kale and the cooked pasta. Top with 1 cup of crushed oyster crackers and 1/2 cup of diced bacon. Bake in the preheated oven for 10-15 minutes until hot and bubbly. Enjoy

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