![Baked Penne and with Kale and Goat Cheese](https://cdn.statically.io/img/www.foodandwine.com/thmb/kZjFc4YkK-tjY7fyIYlTw-yFHfY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-kale-and-penne-gratin-2000-3d6c49eb0d204566a9e62a66a4e6d5ad.jpg)
Ingredients
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1 pound dried penne pasta
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1 small head kale
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Kosher salt
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Freshly ground black pepper
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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3 cups whole milk
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6 ounces goat cheese
Directions
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Preheat the oven to 475°F. Cook the pasta in a large pot of boiling salted water until al dente. Add the kale to the pasta cooking water after the pasta has cooked 8 minutes. When the pasta is al dente and the kale is crisp tender drain the pasta and kale.
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In a medium saucepan, melt the butter over medium high heat until hot. Stir in the flour and cook, stirring, 2 minutes. Whisk in the milk in a steady stream and bring to a boil, whisking. Boil the milk sauce until slightly thickened, about 5 minutes. Stir in half of the goat cheese, 1 teaspoon salt and 1/2 teaspoon pepper. Toss the sauce with the pasta and kale and place in a 13-by-9-inch square baking dish, then sprinkle with the remaining goat cheese.
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Bake, uncovered, until the top is golden in spots and the sauce is bubbling around the edges of the dish, about 25 minutes. Let cool slightly, then serve.