Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of water to a boil. Add Kosher Salt (1 tablespoon). Boil Pasta (0.75 pound) for 2 minutes less than the box's suggested al dente time. Drain. Do not rinse. Set aside.
Step 2
Meanwhile, melt Unsalted Butter (4 tablespoon) over medium-high heat in a medium saucepan. Add All-Purpose Flour (1/4 cup), whisking constantly for about a minute. Add Milk (2 cup) and Water (2 cup), whisking to remove any of the flour-butter mixture from bottom of pan. Bring to boil, then reduce heat and gently simmer. Kosher Salt (1 1/4 teaspoon) and Freshly Ground Black Pepper (to taste). Simmer until mixture begins to thicken, about 20 minutes.
Step 3
Chop the Kale (8 ounce) into small pieces. In a large mixing bowl, toss pasta with thickened bechamel and Parmesan Cheese (1 1/2 cup), 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 (6 ounce) 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.
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