2 cups (dry) egg noodles, cooked
1.5 c. kale
2 oz ricotta salata
2.5 oz (approximately) unpasteurized Chimay cheese with beer
1/4 c. soy butter
1/2 c. rice milk
salt and pepper
Preheat oven to 350.
In a pot on medium-low heat, melt together butter, rice milk and cheeses. Add in salt and pepper to taste.
Cook and drain egg noodles. Chpp kale to slightly larger than bite size.
Mix together noddles, cheese mixture, noodles and kale.
Bake 30-40 minutes until brown on top.