Gluten-Free Macaroni and Cheese

Ingredients:

• Salt
• 16 ounces (2 boxes) dried gluten-free elbow macaroni
• 4 ounces soft goat cheese (chevre), crumbled
• 4 ounces aged white Cheddar, grated
• 1 large bunch lacinato kale, stems removed, leaves cut into ribbons

Instructions:

1. Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes. 
2. Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl. 
3. Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it.

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