Gluten Free Mac'n'Cheese

Ingredients:

• 450 g (2 packs) dry gluten-free pasta
• 110 g soft goat cheese, crumbled
• 110 g aged white cheddar, grated
• 1 large bunch Tuscan kale, stems trimmed, leaves cut into ribbons

Preparation:

1. Boil the pasta:

   
   Place a large pot of salted water over high heat. Add enough salt to make the water taste like sea salt. Bring the water to a boil. Add the pasta. Stir for 1 minute to prevent the pasta from sticking. Set the timer for 8 minutes.
   

2. Prepare the sauce:

   
   While the pasta is cooking, place the goat cheese, cheddar, and kale in the bottom of a large, wide bowl.
   

3. Mix:

   
   When the pasta is tender but still firm (al dente), remove it from the pan with a slotted spoon. Place it on top of the cheese and cabbage. Add about 1/3 to 1/2 cup of the cooking water. Let it sit for 5 minutes. Toss the pasta with the cheese and cabbage until the pasta is coated with the creamy sauce and the cabbage is evenly distributed.
   
   

   Note

   
   You can use any cheese you like for this recipe, but one type should be soft, such as goat cheese or cream cheese. Try substituting Gruyère or Pecorino for the cheddar. And any dark green, such as Swiss chard or spinach, works well in place of the kale.