Congratulations to the grand prize winner!

Frank Allen from Jacksonville, Florida

Frank became a finalist with his round two entry of Cheesy Couscous Cakes with Guajillo Chicken, Mango Salsa and Guacamole. Then he out-cooked his competitors in the Chopped-style cook off to win the $10,000 grand prize.

Watch the four finalists face off during the final round in New York City.

Crispy couscous, Sargento 4-Cheese Mexican Blend and black bean cakes topped with guajillo-pineapple marinated shredded chicken tenders and then drizzled with a cilantro-lime crema. On the side you have a sweet, spicy and savory mango-pineapple-jalapeno-bacon salsa fresca along with a cool and creamy roasted tomatillo-avocado guacamole. The dish is then garnished with lime wedges and a sprig of cilantro.

Bacon-Kale Macaroni & Cheese

Serves: 4

Prep time: 20 min

Cook time: 30 min


4 Tbsp. unsalted butter, melted

1/4 cup all-purpose flour

2-1/2 cups whole milk

1/8 to 1/4 tsp. cayenne pepper

Kosher salt

4 cups (2.5 oz.) stemmed and chopped kale

3 cups (20 oz.) Sargento Chef Blends 4 State Cheddar

1/2 cup (2 oz.) Sargento Artisan Blends Parmesan Cheese

8 oz. elbow macaroni, cooked and drained

4 slices bacon, cooked and chopped

1 cup oyster crackers, crushed


Heat 3 Tbsp. butter in large saucepan over medium-high heat.

Add flour and stir until smooth.

Add milk, cayenne and 3/4 tsp. salt and cook, whisking constantly, until thick, about 4 minutes.

Add kale; stir until wilted.

Add cheeses; stir until melted. Add pasta and bacon; stir to coat.

Transfer to greased 2-quart broiler-proof baking dish.

Combine crackers and 1 Tbsp. butter. Sprinkle over pasta and broil until golden brown, 1 to 2 minutes.

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