Heat oven to 375°F.

Spray 2-quart casserole with cooking spray.

Arrange bacon between sheets of microwavable paper towels on microwavable dinner plate.

Microwave on High 3 to 4 minutes or until bacon is crisp.

Cool; crumble.

In 3-quart saucepan, melt ¼ cup butter over low heat.

Stir in flour, mustard, salt and pepper.

Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.

Remove from heat.

Gradually stir in milk.

Heat to boiling over medium heat, stirring constantly; boil 1 minute.

Stir in cheese, ½ cup at a time, until melted.

Remove from heat.

Stir in uncooked macaroni.

Gently stir in kale, tomatoes and bacon; pour into casserole.

Bake uncovered 15 minutes; stir.

(If any macaroni is sticking up above surface, press down with back of spoon.

) Meanwhile, in small microwavable bowl, microwave 1 tablespoon butter uncovered on High about 40 seconds or until melted.

Stir in bread crumbs.

Sprinkle topping over macaroni mixture.

Bake 12 to 17 minutes longer or until macaroni is tender when pierced with fork and topping is light golden brown.

Let stand 5 minutes before serving.