Gluten-Free Pasta and Cheese with Kale

• Salt
• 16 ounces gluten-free pasta (the macaroni shape is traditional, but penne is best)
• 4 ounces grated Cheddar
• 4 ounces soft goat cheese (cream cheese at room temperature works well too)
• 1 bunch lacinato kale, stems removed, leaves torn into bite-size pieces

1. Cook the pasta.
2. Set a large pot of water over high heat.
3. Add enough salt to make the water taste like the ocean (that's usually about 1/4 cup).
4. When the water comes to a boil, pour in the pasta.
5. Stir it continuously for the first minute.
6. Cook the pasta according to the directions on the package.
7. Each gluten-free pasta cooks differently.
8. You are looking to cook the pasta until it has softened but still has a good bite.
9. That's usually around 8 to 10 minutes.
10. Set up the sauce.
11. Spread the Cheddar over the bottom of a large bowl.
12. Dot the top of the Cheddar with the goat cheese.
13. Toss in the kale leaves.
14. Finish the dish.
15. When the pasta is cooked al dente, use a slotted spoon to transfer it to the bowl, on top of the cheeses and kale.
16. Transfer about 1/2 cup of the pasta cooking water as well to the bowl.
17. Do not stir.
18. Let it sit for 5 minutes.
19. After 5 minutes, stir up the cheeses and pasta.
20. You should have a good, creamy sauce.
21. If it's not quite creamy enough yet, add a few more tablespoons of pasta water.
22. Serve immediately.

salt, pasta, cheddar, goat cheese, lacinato kale

Taken from www.foodnetwork.com/recipes/gluten-free-pasta-and-cheese-with-kale.html (may not work)