Roasted Garlic Mac & Cheese

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Who doesn’t love a good macaroni and cheese? I know it is a favorite dish in our household. But to keep things interesting I’m always looking for new takes on this classic dish. This version, adapted from Cooking Light adds the mild yet distinctive taste of roasted garlic to two types of cheese and noodles. While raw garlic can be harsh and is definitely an acquired taste, roasted garlic is mild and mellow and frankly, delicious.

There is more than one way to roast garlic. The traditional way involves your oven and more time. If time is an issue simply “roast” your garlic in the microwave. Both methods yield the same mild and flavorful results.

GARLIC ROASTED MAC & CHEESE

2 whole garlic heads
1 tablespoon olive oil
12 ounces dry pasta
3 cups milk, divided
4 tablespoons all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon dried mustard
1/2 teaspoon freshly ground black pepper
1 1/2 cups cheddar cheese, shredded and divided
1 cup Emmental cheese, shredded
To roast the garlic:
  • Preheat the oven to 400 degrees.
  • Remove the papery skin from the garlic heads and place both garlic heads on a large piece of aluminum foil.
  • Drizzle with the olive oil then wrap the foil around the garlic to from a sealed packet.
  • Place the garlic in an ovenproof dish and roast in the oven for 25 to 30 minutes or until the garlic is very soft and fragrant.

OR

  • Remove the papery skin from the garlic heads.
  • Place the garlic heads in a microwave-safe bowl and drizzle with the olive oil.
  • Pour 3 tablespoons of water in the bottom of the bowl.
  • Wrap the bowl with plastic wrap and microwave on HIGH for 4 to 5 minutes or until the garlic is very soft.

To make the pasta:

  • Preheat the oven to 400 degrees.
  • Cook the pasta according to package instructions; drain and set aside.
  • Once the garlic is cool enough to handle, squeeze the soft pulp of each clove into a medium sized bowl. Pour in two cups of the milk and use a stick blender to puree the mixture until smooth. Set aside.
  • Place the remaining 1 cup of milk and the flour in a large saucepan. Stirring continually with a whisk, bring the mixture to a boil over medium-high heat.
  • Cook for 3 minutes or until slightly thickened.
  • Add in the milk and garlic mixture, stirring well to combine. Continue cooking for an additional minute. Remove the pan from the heat.
  • Stir in the salt, pepper, dried mustard, the cheddar cheese and half of the Emmental cheese. Mix until smooth.
  • Stir the reserved pasta into the cheese mixture.
  • Lightly coat a 9″ x 13″ baking dish with non-stick cooking spray.
  • Pour the pasta into the dish, then top with the remaining cheese.
  • Bake for 20 minutes or until the cheese is brown and bubbly.
  • Allow to sit for 5 minutes before serving.

Serves 6

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One thought on “Roasted Garlic Mac & Cheese

  1. Gnocchi Mac & Cheese | Zosia Cooks February 25, 2016 at 09:39 Reply

    […] oven but the execution can be anything but ordinary. Classic macaroni and cheese is delicious as is roasted garlic mac & cheese and broccoli mac & cheese. Or perhaps you prefer your mac and cheese even a bit more […]

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