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  • Writer's pictureColleen Brennan

Roasted Garlic Mac & Cheese

Updated: Jul 19, 2021

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


  • 4 tablespoons (½ stick) unsalted butter

  • 2 cups Panko Japanese bread crumbs

  • 2 teaspoons garlic, finely chopped or minced


  • 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


  1. Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and garlic, stirring to combine.

  2. Cook for 1–2 minutes until toasted slightly. Transfer to a small bowl and set aside.


  1. Preheat oven to 375ºF.

  2. 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.

  3. Roast garlic on a cookie sheet for 30–40 minutes until cloves are soft. (This can be done one day in advance also.)

  4. Remove roasted garlic from oven, squeeze the cloves into a bowl.

  5. Using a fork, mash the cloves into a paste, set aside.

  6. Cook pasta in a large pot of well-salted water until al dente. Drain pasta, reserving ½ cup of cooking water.

  7. Butter a 9 x13" shallow baking dish.

  8. 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.

  9. Whisk in milk. Bring sauce to a boil, whisking constantly, then reduce to a simmer and let cook for 3 minutes.

  10. Stir in shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.

  11. Add pasta and the reserved ½ cup of pasta water to the pot, stirring to combine. (It will be soupy.)

  12. 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).

  13. Bake macaroni and cheese for 20–25 minutes until golden brown and bubbling.

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