Homemade Mac and Cheese With Camembert Cheese

homemade mac and cheese


  • Prep: 35 mins
  • Cook: 45 mins
  • Total: 80 mins
  • Yield: 6 servings
  • Cooking Method: Baking
  • Recipe Cuisine: Canadian


  • 500 gramsdry pasta shell
  • 115 gramsbacon
  • 2 cups fresh kale
  • 1medium-sizered onion
  • 5 tablespoons butter
  • 2 cloves garlic
  • 2tablespoons all-purpose flour
  • 1cup whole milk
  • 1/2 cup heavy cream
  • 240 grams Camembert Cheese
  • 2 tablespoonsDijon mustard
  • 2 tablespoonsfresh lemon juice
  • 1 tablespoondried thyme
  • 1/2 cup Panko bread crumbs
  • 1/2 cup Parmesan Cheese
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste
  • 1/4 teaspoon cayenne pepper

Are you ready to take the traditional Homemade Mac and Cheese recipe to the next level and change it to a creamier one with crispy bacon and kale pieces, coated with a cheesy crispy top?
This amazing Camembert Mac and Cheese is an elevated version of your fondest childhood meal.
This is a nostalgic “comfort food” with a hearty and sturdy texture. Every bite is beyond delicious.
It is a dream for a late-night craving or a secret cheat meal that kids will also love. 

The recipe for this Homemade Mac and Cheese is really easy and convenient. The moist and creamy Camembert cheese will give this lovely meal a rich and zesty taste. Adding the Béchamel sauce will make it even better.
Once you make this special mac and cheese, it becomes one of your top 10 weekly cooking menus.


Step 1

For making this amazing Mac and Cheese, start with boiling the water in a pot. Add one teaspoon of salt and then the dry pasta shells. Let it cook 2-3 minutes less than the package instruction (about 8 minutes). You want the pasta to be al dente. Remove from the heat, drain, and set it aside.

Step 2

Heat one teaspoon of butter in a skillet. Cut the bacon into 1/2 inch squares and cook until crispy and golden. Remove from the skillet and place it on a paper towel; this way, the excess grease will be drained.

Step 3

Now, we have to make our Béchamel Sauce. In the same pan, melt the butter over medium heat. Add the finely chopped red onion and sauté for 2 minutes. Stir in the minced garlic cloves, and let them cook for one minute.

Sprinkle in the all-purpose flour, and frequently stir till it dissolves and becomes golden. Lower the heat, add in the whole milk, and shortly after that, the heavy cream.

Whisk and make sure there is no clump. Let it simmer and thicken for 3-4 minutes. The sauce should have a slick and smooth texture.

Step 4

When the Béchamel Sauce is ready, add in the nicely shredded Kalleh Camembert Cheese. Reserve two tablespoons. Continue to stir until all the cheese is incorporated, melted, and creamy.

Step 5

Now, add in the Dijon mustard, fresh lemon juice, and thyme. Season with salt, black freshly ground pepper, and cayenne pepper to taste and give it a good mix. Chop the kale roughly and add to the other ingredients.

Step 6

Then stir in the boiled pasta and crispy bacon pieces, mix till they are coated, and then remove from the heat.

Step 7

In a medium bowl, mix the breadcrumbs, Kalleh Parmesan Cheese, two tablespoons of reserved Camembert cheese, and one tablespoon of melted butter. Mix them.

Step 8

Butter your baking dish, pour in the macaroni mixture, spread it into an even layer, and top it with the breadcrumbs and cheese combination.

Step 9

Place it in the oven under the high broil until the top becomes golden and crispy, about 3-4 minutes will do it.

Once it looks bubbly, remove it from the heat and serve it immediately on your dinner plate. You can garnish this dish with fresh thyme and side it with a Green salad or Roasted vegetables.

Cooking Notes

A delicious alternative for kale would be fresh broccoli pieces.

If you like to add meat to this dish, boneless skinless chicken breast is a great option.


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