Creamy Roasted Garlic Mac

Macaroni and cheese, often affectionately referred to as mac and cheese, holds a special place in the hearts of many as a quintessential comfort food. This dish has evolved over the years, with countless variations popping up to cater to different tastes and preferences. From the classic stovetop version to gourmet baked styles, mac and cheese offers a delightful canvas for culinary creativity. One particularly enticing variation is Creamy Roasted Garlic Mac, which elevates this beloved dish by incorporating the deep, savory flavor of roasted garlic.

Indulge in the ultimate comfort food with Creamy Roasted Garlic Mac. This delightful twist on the classic mac and cheese features the rich, buttery flavor of roasted garlic combined with sharp cheddar and Gruyère cheeses for an irresistibly creamy texture. Perfect for weeknight dinners or gatherings, this easy-to-make dish will impress your family and friends. Discover how to elevate your mac and cheese game with simple ingredients and straightforward steps. Enjoy the warm, comforting goodness that brings everyone to the table!

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Ingredients

12 oz elbow macaroni

1 head of garlic

2 tablespoons olive oil

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

3 cups whole milk

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 cup shredded Gruyère cheese

1 teaspoon Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

1/2 cup breadcrumbs (optional for topping)

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Roast the Garlic:

- Preheat your oven to 400°F (200°C).

- Carefully slice the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil.

- Roast the garlic in the oven for about 30-35 minutes, or until the cloves are soft and caramelized. Once done, remove from the oven and let it cool.

Cook the Pasta:

- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, following package instructions. Drain and set aside.

Make the Cheese Sauce:

- In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.

- Slowly pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens and bubbles, about 5-7 minutes.

- Squeeze the roasted garlic cloves into the sauce and stir until fully combined.

- Mix in the Dijon mustard, onion powder, garlic powder, and season with salt and pepper to taste.

Combine with Cheese:

- Lower the heat and gradually stir in the shredded sharp cheddar and Gruyère cheese until melted and creamy. Taste for seasoning and adjust if necessary.

Mix Pasta and Sauce:

- Add the cooked macaroni to the cheese sauce and stir until well-coated.

Optional Topping:

- Preheat your broiler. If you’d like to add breadcrumbs, transfer the mac and cheese to a baking dish and sprinkle the breadcrumbs on top. Broil for 2-3 minutes until golden and crispy.

Serve:

- Once done, remove from heat and garnish with fresh parsley. Serve hot and enjoy the creamy goodness!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings