Description
This Roasted Garlic Mac and Cheese elevates classic comfort food by infusing it with sweet, caramelized roasted garlic and a blend of sharp cheddar, mozzarella, and Parmesan cheeses. Baked until golden and bubbly with a crunchy breadcrumb topping, it’s a rich, creamy, and irresistible dish perfect for family dinners or gatherings.
Ingredients
Pasta
- 14oz / 400g Elbow Macaroni (or other short-cut pasta)
Roasted Garlic
- 1 large bulb of Garlic
- Olive Oil / Oil Spray
Cheese Sauce
- 4 cups / 1 litre Milk, at room temperature
- 3 heaped tbsp Plain Flour
- 3 tbsp Unsalted Butter
- 1 tbsp Dijon Mustard
- 2 cups / 200g Sharp Cheddar, grated
- 2 cups / 200g Mozzarella, shredded
- 1 cup / 80g Parmesan, grated (half for sauce, half for topping)
- Salt & Black Pepper, to taste
Topping
- 1/2 cup / 30g Breadcrumbs
- 1/2 cup / 40g Parmesan (reserved from cheese)
- Oil Spray
- Fresh Chives, finely diced to garnish
Instructions
- Roast the Garlic: Slice the tip off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and bake in a preheated oven at 180°C (356°F) for 45 to 60 minutes until the cloves are golden brown and soft like butter.
- Prepare the Roasted Garlic Paste and Roux: Squeeze out the softened garlic cloves into a large saucepan and mash them with a pinch of salt until completely smooth. Add 3 tablespoons of unsalted butter to the pan over medium heat and stir to combine. Stir in 3 heaped tablespoons of plain flour to create a roux paste, cooking gently while stirring for 1-2 minutes to remove the raw flour taste.
- Make the Cheese Sauce: Gradually whisk in 1 litre (4 cups) of room-temperature milk, ensuring the mixture is smooth and lump-free. Keep whisking continuously as the sauce thickens. If the sauce is still watery after adding all the milk, simmer quickly until it coats the back of a spoon. Do not add cheese yet to avoid thinning the sauce.
- Cook the Pasta: While making the sauce, cook 400g elbow macaroni in salted boiling water until just al dente (slightly firm to the bite). Reserve one cup of the starchy pasta water, then drain the pasta and immediately combine it with the thickened cheese sauce in the saucepan.
- Add Cheese and Flavor: Stir 1 tablespoon Dijon mustard into the sauce along with salt and black pepper to taste. Then gradually fold in 2 cups sharp cheddar, 2 cups shredded mozzarella, and half a cup Parmesan (about 40g). The sauce may become stringy initially, but the small amount of pasta water will smooth it out into a creamy consistency.
- Assemble in Baking Dish: Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the top evenly with the remaining 1/2 cup Parmesan and 1/2 cup breadcrumbs. Season with a pinch of salt and black pepper and lightly spray or drizzle with olive oil to promote browning.
- Bake until Golden: Place the baking dish in a preheated oven at 200°C (390°F) and bake for 20 to 25 minutes until the topping is golden, crisp, and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle freshly diced chives on top for color and freshness. Serve warm for a rich and comforting meal.
Notes
- Roasted garlic adds a sweeter, more mellow garlic flavor compared to raw.
- Make sure to gradually whisk milk into the roux to avoid lumps in the sauce.
- Reserve pasta water to help smooth out the cheese sauce and adjust consistency if needed.
- Cooking pasta just shy of fully done ensures it doesn’t get mushy when baked.
- You can substitute breadcrumbs with panko for extra crunch.
- For a gluten-free option, use gluten-free pasta and gluten-free flour.
- Store leftover mac and cheese in the refrigerator for up to 3 days; reheat gently with a splash of milk.
