Roasted Garlic Mac and Cheese
Ingredients:
- 1 pound elbow macaroni
- 1 head garlic
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut off the top of the garlic head to expose the cloves. Place on a piece of aluminum foil and drizzle with olive oil. Wrap tightly in foil and roast in the oven for 45-50 minutes, until the cloves are soft and fragrant. Remove from oven and let cool.
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
- Slowly whisk in the milk and roasted garlic cloves, mashing them with the back of a spoon until they dissolve into the mixture. Add salt and pepper and continue cooking, whisking occasionally, for about 5 minutes, until the sauce thickens.
- Stir in the cheddar cheese and Parmesan cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Sprinkle the panko breadcrumbs evenly over the top.
- Bake in the preheated oven for 15-20 minutes, until the top is golden brown and the mac and cheese is bubbly.
- Let cool for a few minutes before serving.
This roasted garlic mac and cheese is the ultimate comfort food! The roasted garlic adds a subtle depth of flavor to the cheesy pasta, making it a crowd-pleaser for the whole family.
This mac and cheese is absolutely delicious! The roasted garlic gives it a unique and wonderful flavor, and the combination of cheddar and Parmesan cheese makes it incredibly cheesy and satisfying. The panko breadcrumbs on top give it a nice crunch. This is definitely a recipe that I will make again and again.
Note: This recipe serves 8-10. It can be made ahead of time and reheated in the oven before serving.
