Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of water to a boil. Add
Kosher Salt (20 g)
. Boil
Pasta (365 g)
for 2 minutes less than the box's suggested al dente time. Drain. Do not rinse. Set aside.
Step 2
Meanwhile, melt
Unsalted Butter (55 g)
over medium-high heat in a medium saucepan. Add
All-Purpose Flour (30 g)
, whisking constantly for about a minute. Add
Milk (480 mL)
and
Water (480 mL)
, whisking to remove any of the flour-butter mixture from bottom of pan. Bring to boil, then reduce heat and gently simmer.
Kosher Salt (8 g)
and
Freshly Ground Black Pepper (to taste)
. Simmer until mixture begins to thicken, about 20 minutes.
Step 3
Chop the
Kale (225 g)
into small pieces. In a large mixing bowl, toss pasta with thickened bechamel and
Parmesan Cheese (135 g)
, then fold in chopped kale.
Step 4
Line a rimmed sheet pan with a sheet of parchment paper. Spread macaroni mixture over top. Distribute
Fontina Cheese (170 g)
over the top.
Step 5
Bake for 25 to 30 minutes, checking after 10 minutes or so. The gratin should be bubbling and golden at the edges. Let sit 10 minutes before serving.
