How to Make Camembert Mac and Cheese

Mac and cheese with Camembert 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 CupsFresh Kale
  • 1Medium-size Red Onion
  • 5 TablespoonsButter
  • 2 ClovesGarlic
  • 2 TablespoonsAll-purpose Flour
  • 1 CupWhole Milk
  • ½ CupHeavy Cream
  • 240 GramsCamembert Cheese
  • 2 TablespoonDijon Mustard
  • 2 TablespoonFresh Lemon Juice
  • 1 TablespoonDried Thyme
  • ½ CupPanko Bread Crumbs
  • ½ CupParmesan Cheese
  • ½ TeaspoonFreshly Ground Black Pepper
  • To tasteSalt
  • ¼ TeaspoonCayenne Pepper
Exchanging the traditional mac and cheese recipe for a creamier and flavorful one, adding crispy bacon and kale pieces, and coating with a buttery, 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 hearty, sturdy, creamy, and melty texture. Every bite is beyond delicious and will taste like heaven!
 It is a dream for a late-night craving or a secret cheat meal that kids will also love. 
The Best Camembert Mac and Cheese with Kale and Bacon Recipe
The recipe for this mac and cheese is really easy and convenient. The moist and creamy Camembert cheese will give this lovely meal a rich and zesty taste.
Once you make this special mac and cheese, it becomes one of your top 10 weekly cooking menus.
This meal is incredibly filling, and siding it with roasted vegetables will make a perfect choice for holidays and friendly gatherings.


Step 1

Start with boiling water in a pot. Add one teaspoon of salt and then the dry pasta shell. 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 ½ 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

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 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 pasts and crispy bacon pieces, mix till they are coated, and then remove from the heat.

Step 7

In a medium bowl, mix the breadcrumbs, parmesan cheese, two tablespoons of the 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 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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