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1
I recommend starting with the filling of this and making the sauce/macaroni/topping while waiting for the components of the filling to be complete (since they take the longest).
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2
Preheat the oven to 400 degrees and prepare the garlic to be roasted.
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3
Cut off the tops, wrap them in a square piece of foil, pour a tablespoon or two of olive oil on top, and sprinkle with a little bit of salt.
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4
Place in a baking sheet and put in the oven.
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5
These roast for about 45 minutes, or until the garlic is brown in color and looking soft and delicious.
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6
While the garlic heads are roasting, slice the shallots into rings and caramelize in a heavy bottom pan (cast iron works best) in butter.
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7
You can occasionally sprinkle the shallots with water if they are getting too sticky or seem like they might be burning.
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8
Boil the kale for about five minutes, remove from water, and let cool.
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9
Once it is cool, squeeze out as much liquid as you possibly can.
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10
Once the kale is dry, the shallots are done, and the garlic is roasted, add them all to a bowl and mix to combine.
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11
The garlic and shallots should be soft enough to give the kale a nice coating.
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12
Mix in the grated fontina cheese and the filling is done!
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13
For the sauce, caramelize the onions in butter in another heavy bottom pan on medium until delicious.
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14
Add the finely chopped garlic, salt and pepper to taste, and cook for a couple minutes, making sure not to burn the garlic!
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15
Slowly add the flour until it becomes soaked by the butter/onions/garlic mixture.
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16
Turn the heat up and slowly whisk in milk until it thickens, once the mixture begins to bubble turn the heat down.
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17
Add the cheeses and whisk constantly until they have melted.
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18
At this point you can boil the macaroni until al dente.
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19
Prepare the topping by toasting the pine nuts in a heavy bottom saucepan until fragrant.
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20
Add the fleur de sel and pine nuts to a processor and pulse until the nuts are finely chopped.
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21
Combine the rest of the ingredients and the topping is complete.
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22
Set the oven to 350.
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23
Add the cooked macaroni to the sauce and create the first layer of mac and cheese in the bottom of a 9 by 13 baking dish.
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24
Gently add a layer of filling and try to keep the thickness as even as possible.
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25
Put a second layer of mac and cheese on top, and finally sprinkle the topping on.
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26
Bake in the oven for 40 minutes, let sit for 15 before serving.
