Mushroom-Kale Pasta

This is a special variation of my DIY Mac-n-Cheese Mix. Bacon and fresh veggies take it to the next level.

• 2 slices bacon
• 8 oz mushrooms, sliced
• 12 oz pasta
• 3 Tbsp butter
• 1 batch Mac-n-Cheese Mix
• 1 cup milk
• 1/2 bunch curly kale
• 15 oz can Great Northern beans
• 1 cup grated cheese
• 1 tsp Worcestershire sauce
• Salt, pepper, lemon juice to taste

In a medium skillet, lay out 2 strips of bacon and add 2 Tbsp water. Place over medium-low heat and cook. Once the water has evaporated, some fat will have rendered to keep the bacon from getting too dark too fast. When it’s fully rendered and crisp, remove to a paper-towel lined plate and set aside, crumble when cool. Keep 2 tsp rendered fat, and cook mushrooms until excess moisture is cooked off and you see some good browning.

In a Dutch oven, boil 3 quarts water, add 2 tsp salt, and cook pasta until al dente.

Meanwhile, prep your kale: wait to wash it until you’ve removed the stems and torn it into bite-sized pieces. Put in a large bowl and run your hottest tap water over it to fill up the bowl. Swish it around with your hands, then lift handfuls out into a colander. Drain and set aside.

When pasta is done, reserve 1 cup of the cooking water and drain. In now-empty pot, melt butter over medium heat. Stir in dry mix, then gradually whisk in milk. When smooth, add kale, bring to a gentle simmer, and put a lid on it. Cook 2-3 minutes, until kale is just tender. Drain beans and stir them in, then turn off heat and add cheese, stir till melted. Stir in Worcestershire sauce, cooked mushrooms, and crumbled bacon. Add a squeeze of lemon, and salt and fresh-ground pepper to taste. Add reserved pasta water as needed to get it to a nice saucy consistency. When it’s just right, gently fold in pasta.