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1
Preheat the oven to 350 F.
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2
Boil a large pot of water.
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3
Add a dash of salt into the water and add the macaroni.
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4
Cook until almost al dente, about 6-7 minutes (or according to your package instructions for al dente).
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5
Meanwhile, heat 2 teaspoons olive oil in a small saute pan over medium heat.
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6
Add the kale, season with a pinch of salt and pepper and cook until kale is softened.
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7
This will take about 4-6 minutes.
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8
Transfer the kale to a 9x9 or similar sized casserole dish.
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9
Heat the milk in a medium-sized saucepan over medium-low heat.
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10
When the milk begins to simmer, but before it boils, turn off the heat.
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11
Immediately stir in all of the Asiago, 23 cup of the Parmesan and all of the cheddar.
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12
Also stir in the beans and season to taste with salt and pepper.
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13
Puree the cheese mixture using an immersion hand blender (or transfer mixture to a blender or food processor to puree).
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14
Into the dish with the kale, add the cooked and drained macaroni, crumbled bacon and the cheese mixture.
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15
Gently stir until all ingredients are well combined.
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16
In a small bowl, combine remaining 2 tablespoons Parmesan, the breadcrumbs and 1/2 teaspoon olive oil.
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17
Stir until breadcrumbs are well coated in oil.
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18
Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
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19
Bake the macaroni and cheese until breadcrumbs are crisp and golden, about 15 minutes.
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20
Serve.
