Tuscan Mac and Cheese with Kale and Turkey Bacon

Preheat the oven to 350 F.

Boil a large pot of water. Add a dash of salt into the water and add the macaroni. Cook until almost al dente, about 6-7 minutes (or according to your package instructions for al dente).

Meanwhile, heat 2 teaspoons olive oil in a small sauté pan over medium heat. Add the kale, season with a pinch of salt and pepper and cook until kale is softened. This will take about 4-6 minutes. Transfer the kale to a 9×9 or similar sized casserole dish.

Heat the milk in a medium-sized saucepan over medium-low heat. When the milk begins to simmer, but before it boils, turn off the heat. Immediately stir in all of the Asiago, ⅔ cup of the Parmesan and all of the cheddar. Also stir in the beans and season to taste with salt and pepper.

Purée the cheese mixture using an immersion hand blender (or transfer mixture to a blender or food processor to purée).

Into the dish with the kale, add the cooked and drained macaroni, crumbled bacon and the cheese mixture. Gently stir until all ingredients are well combined.

In a small bowl, combine remaining 2 tablespoons Parmesan, the breadcrumbs and ½ teaspoon olive oil. Stir until breadcrumbs are well coated in oil. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.

Bake the macaroni and cheese until breadcrumbs are crisp and golden, about 15 minutes. Serve.