Bring a large pot of water to a boil.

Add salt to the boiling water.

Pour in the gluten-free pasta and stir continuously for the first minute.

Cook the pasta according to package directions until al dente (about 8-10 minutes).

While the pasta is cooking, spread the grated cheddar at the bottom of a large bowl.

Dot the cheddar with soft goat cheese.

Toss in the kale leaves.

Once the pasta is cooked, use a slotted spoon to transfer it to the bowl with the cheeses and kale.

Add about 1/2 cup of the pasta cooking water to the bowl.

Do not stir and let it sit for 5 minutes.

After 5 minutes, stir up the cheeses, pasta, and kale until a creamy sauce forms.

If the sauce isn't creamy enough, add a few more tablespoons of pasta water.

Serve immediately.