Gluten-Free Macaroni and Cheese

• 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

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

salt, macaroni, goat cheese, aged white cheddar, lacinato kale

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