Roasted Garlic Mac & Cheese
Updated: Jul 20
Irresistible comfort food with a delicious roasted garlic twist.
TIME: 30 minutes prep, 65 minutes total YIELD: 1 casserole in a 9"x13" baking dish RECOMMENDED VARIETY: Belarus
CRUMB TOPPING INGREDIENTS
4 tablespoons (½ stick) unsalted butter
2 cups Panko Japanese bread crumbs
2 teaspoons garlic, finely chopped or minced
PASTA & SAUCE INGREDIENTS
1–2 bulbs of garlic depending on preference
extra virgin olive oil
1lb uncooked pasta (such as cavatappi, shells or rigatoni)
1 stick (8 tablespoons) unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
5½ cups shredded cheddar cheese (white, yellow or a mix of both)
½ cup grated Parmesan cheese
½ teaspoon ground mustard powder
1½ teaspoons salt
1 teaspoon ground black pepper
CRUMB TOPPING INSTRUCTIONS
Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and garlic, stirring to combine.
Cook for 1–2 minutes until toasted slightly. Transfer to a small bowl and set aside.
PASTA & SAUCE INSTRUCTIONS
Preheat oven to 375ºF.
Slice the top one-fourth off the bulb(s) of garlic. Place the bottom portion(s) on a piece of foil, drizzle with olive oil, and season with salt and pepper. Place the top portion back on the bulb(s) and crumple the foil to create a sealed packet.
Roast garlic on a cookie sheet for 30–40 minutes until cloves are soft. (This can be done one day in advance also.)
Remove roasted garlic from oven, squeeze the cloves into a bowl.
Using a fork, mash the cloves into a paste, set aside.
Cook pasta in a large pot of well-salted water until al dente. Drain pasta, reserving ½ cup of cooking water.
Butter a 9 x13" shallow baking dish.
In a large, heavy saucepan (such as a Dutch oven), melt butter over medium-low heat. Stir in flour and reserved garlic paste to create a roux. Cook roux, stirring constantly for 3 minutes until golden.
Whisk in milk. Bring sauce to a boil, whisking constantly, then reduce to a simmer and let cook for 3 minutes.
Stir in shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
Add pasta and the reserved ½ cup of pasta water to the pot, stirring to combine. (It will be soupy.)
Transfer macaroni and cheese to buttered baking dish. Sprinkle with reserved crumb topping and place on a sheet tray (in the event it bubbles over while baking).
Bake macaroni and cheese for 20–25 minutes until golden brown and bubbling.