Cardoons and leeks braised in white wine create a vegetal twist on creamy, three-cheese baked pasta topped with garlic bread crumbs. Vegetarian and gluten-free. Loosely based on Classic Macaroni and Cheese from Cook's Illustrated.
5 from 1 review
Ingredients
Vegetables:
3medium-large stalks cardoons, or 6 smaller stalks, enough for 3 cups prepared (see instructions)
2medium leeks
2tablespoonsextra virgin olive oil
¼cupdry white wine
¼cupwater, plus more as needed
½teaspoonkosher salt
Breadcrumbs:
1 ½cupsfresh, coarse breadcrumbs, see note
2tablespoonsunsalted butter, melted
1large garlic clove, put through a press
big pinch kosher salt
Pasta:
12ouncesdry macaroni, gluten-free if need be; I use Bionaturae
kosher salt
Béchamel:
4tablespoonsunsalted butter
¼cupsweet rice flour, also called mochiko, different from brown rice flour or white rice flour
4cupswhole milk
¼teaspoonkosher salt
a few turns freshly ground black pepper
8ouncesToma cheese, or a combination of gruyere and jack, grated (2 cups packed)
Use a sharp knife to slice the leaves off the cardoons and trim away any brown edges. If the cardoons are thick, cut in half lengthwise. Cut into ½-inch lengths; you should have about 3 cups. Trim the leeks and slice in half lengthwise, then in half again lengthwise, and cut crosswise into ½” pieces. Place the leeks and cardoons in a large bowl, fill with cool water, and let stand for several minutes, swishing once or twice, to get rid of any sandy dirt that may be hiding in their crevices; it will sink to the bottom.
Heat the olive oil in a wide, non-reactive skillet over medium heat. When it shimmers, lift the cardoons and leeks from their soaking water, shaking off extra moisture, and add to the pan. Cook, stirring occasionally, until the vegetables are bright green, 5 minutes. Add the wine, water, and salt to the pan, cover, and simmer gently over low heat until the pan is dry and the cardoons are tender, 25-30 minutes, stirring occasionally and adding more water as needed.
Meanwhile, place the breadcrumbs in a medium bowl and toss with the melted butter, pressed garlic, and salt. Set aside.
Fill a soup pot halfway with water and salt it well. Bring to a boil and add the pasta. Cook until al dente, drain, and toss with a drizzle of oil to prevent sticking.
Preheat the broiler.
In the now-empty soup pot, melt the 4 tablespoons butter over medium heat. Add the flour, stirring to combine and cooking for 1 minute. Add the milk all at once, and cook, stirring constantly, until the sauce comes to a simmer. Simmer, stirring and whisking constantly, until the sauce thickens to the consistency of heavy cream, 5-10 minutes. Whisk in the salt and pepper. Remove from the heat and stir in the cheeses until melted and smooth.
Add the cooked noodles and cardoon/leek mixture to the pot and return to low heat, stirring until the pasta is heated through. Scrape into a 9x13-inch pan and sprinkle the breadcrumbs over the top. Place under the broiler to crisp and brown the breadcrumbs, 3-5 minutes. Serve.
Store leftovers refrigerated airtight for up to 3 days.
Notes
To make breadcrumbs, cut several slices of gluten-free sandwich bread into chunks and toast lightly until dried out. Let cool, then process in a food processor to make coarse crumbs. I like Bread Srsly classic sourdough. Toma, a melting cheese from Point Reyes, CA, tastes like a cross between a mild jack and a nutty gruyere. If you can't find it, make this with a mix of jack and gruyere, or another mild melting cheese of your choice.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.