Preheat oven to 400°F (200°C, gas mark 6).

Bring a large pot of water to boil. Add in a large pinch of salt. 

Add the rigatoni and cook for 8 minutes. Add the kale and cook for 2 more minutes. 

Drain.

Dump into a casserole dish.

Tear the chicken of the woods mushroom into bite sized pieces. 

Toss them in the 1/4 cup of  flour mixed with a pinch of salt and pepper. 

Melt the butter in a skillet over medium high heat. 

Add the mushrooms and cook for 5 minutes. 

Add the garlic and cook for 2 more minutes. 

Meanwhile, mix the milk, 2 tablespoons of flour, 1/4 cup of the Parmesan cheese (not all of it!) in a bowl. 

Add it to the mushrooms and garlic in the skillet. Cook for 2 more minutes. 

Add the contents of the skillet to the casserole dish with the noodles. Season with a pinch of salt and pepper, and 1/4 cup of the Parmesan cheese. Mix well. 

Top with breadcrumbs and the rest of the Parmesan. 

Transfer to oven uncovered, and bake until browned and bubbly, about 15-20 minutes. 

If you’d like browner crumbs, you can broil it for 5 minutes. 

Spoon into bowls to serve. Enjoy!