Gluten-free Mac & Cheese

Creamy Gluten-free Mac & Cheese

Vegetables:
3 medium-large stalks cardoons (or 6 smaller stalks), enough for 3 cups prepared
2 medium leeks
2 tablespoons (30 ml) olive oil
¼ cup (60 ml) dry white wine
¼ cup (60 ml) water, plus more as needed
½ teaspoon salt

Breadcrumbs:
1 ½ cups (115 g) fresh, coarse breadcrumbs (
2 tablespoons (28 g) unsalted butter, melted
1 large garlic clove, put through a press
big pinch salt
Pasta:
12 ounces dry macaroni (gluten-free if need be; I use Bionaturae)
salt

Béchamel:
4 tablespoons (56 g) unsalted butter
¼ cup (35 g) sweet white rice flour
4 cups (950 ml) whole milk
¼ teaspoon fine sea salt
a few turns freshly ground black pepper
8 ounces (226 g) Toma cheese (or a combination of gruyere and jack), grated (2 cups packed)
6 ounces (170 g) fresh goat cheese, crumbled (1 ¼ cups)
3 ounces (85 g) freshly grated parmesan (3/4 cup)

View the full recipe at Snixy Kitchen →