Cardoons and leeks braised in white wine add a twist to super-creamy, gluten-free macaroni and cheese smothered in three-cheese bechamel and garlic breadcrumbs.
I’m guest posting this vat of noodley deliciousness studded with earthy cardoons and sweet braised leeks over at Snixy Kitchen today, where I reveal how the cardoon changed not only my pasta, but the course of my career, for the better. Hop on over for the recipe!
For More Pasta Recipes:
- Orzo Pasta Salad with Roasted Cherry Tomatoes, Basil & Ricotta Salata
- Cheesy Baked Pasta with Chard {gluten-free}
- Chestnut Flour Ravioli with Chèvre + Artichoke in Parmesan Pea Broth {gluten-free}
- Mac and Cheese with Winter Squash, Bacon and Collards
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email.
Definitely looks great! Heading over for the recipe now!
Practically never see cardoon in a recipe! Nice!
Hello dream mac and cheese! That golden breadcrumb lid is everything!
That’s a yummy looking mac and cheese I would love to dig into.
Smothered in cheese means I’m in!!
Hopping over now, this looks amazing!
Gorj!! :)
Whoa!! Now that’s delicious looking.
I’m all over this – definitely my kind of mac and cheese!
Looks very delicious, but do you think I could skip the garlic?
For sure!
Oh sweet mercy! The sauce is just going to make me swoon!
This mac and cheese recipe looks heavenly. As someone who is gluten-sensitive, I am glad to see such a yummy looking recipe while also being gluten-free! Thank you for sharing.