ROASTED GARLIC MAC AND CHEESE
Delicious Roasted Garlic Mac and Cheese
Bring your homemade cheese macaroni to new heights by adding roasted garlic. The caramelized touch of garlic makes this macaroni and cheese in the oven really irresistible!
Equipment
- Baking dish
- 2x large saucepan (one for pasta, one for sauce)
- foil
- Whip
ingredients
- Elbow macaroni 14oz / 400g (or other shortened pasta)
- 4 cups / 1 liter milk, at room temperature
- 1 large garlic bulb
- 2 cups / 200g grated strong cheddar
- 2 cups / 200g grated mozzarella
- 1 cup / 70g parmesan, grated (save half for the top)
- 1/2 cup / 30g breadcrumbs, or as needed
- 3 c. Plain flour
- 3 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- Fresh chives, diced
- Salt and black pepper, to taste
- Olive oil / Oil spray
Instructions
- Cut the tip of the garlic bulb to expose the cloves, drizzle with olive oil and wrap in aluminum foil. Bake for 45 to 60 minutes at 356f / 180c or until golden and soft like butter.
- Press the garlic and mash with a pinch of salt to smooth it completely. Add to a large saucepan with butter and stir to combine. Stir in the flour to form a dough, then gradually pour in your milk, whisking as you go to avoid lumps. Once thickened, add the mustard and the seasoning, then stir in your cheeses (remember to keep half the Parmesan).
- Meanwhile, cook pasta in boiling salted water until JUST cooked. You still want it a little harsh. Reserve a cup of starchy water (see notes) then drain and mix with the cheese sauce.
- Add everything to an ovenproof dish, garnish with parmesan then breadcrumbs and finish with a pinch of salt and pepper and an oil spray. Bake at 390f / 200c for 20 minutes or until the top is golden. Sprinkle with fresh chives on top and serve.
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