Sunday, January 19, 2014

Roasted Garlic Mac and Cheese

Roasted Garlic. Mac and cheese. Combined. That's all that needs to be said.

  • 1 1/2 sticks unsalted butter
  • 2 c. Panko Japanese bread crumbs with Italian seasoning
  • 1 head garlic
  • Olive oil
  • 1 pound uncooked pasta (I used penne)
  • 6 tbsp. flour
  • 5 c. whole milk
  • 6 c. shredded sharp cheddar cheese
  • Salt and pepper
  1. Heat oven to 400 degrees
  2. Melt 1/2 stick of butter in saucepan over medium heat
  3. Add breadcrumbs and stir
  4. Cook for a few minutes until toasted
  5. Set aside
  6. Roast the garlic (place garlic in aluminum foil, slice 1/3 top off, drizzle with OO, salt and pepper, place 1/3 back on top, make a sealed soil packet, and place in oven for 30 minutes)
  7. Let garlic cool, then squeeze garlic out into a bowl and mash with fork
  8. Cook pasta in salted water, drain, saving 1/2 c. of pasta water
  9. Spray baking dish with cooking spray
  10. In a large saucepot, melt the remaining 1 stick of butter over medium low heat
  11. Stir in flour and mashed garlic. Cook for 3 minutes
  12. Whisk in milk, bring to a boil, then reduce to low and cook for 3 minutes
  13. Add in cheese, salt, and pepper, and stir well
  14. Add pasta and pasta water to cheese and stir well
  15. Pour into baking dish (I made one large baking dish and two smaller ones I could put in the freezer and eat later)

  16. Sprinkle with crumbs
  17. Bake for 25 minutes


Original recipe here

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