Print

Creamy Baked Mac and Cheese with Roasted Garlic Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

This Creamy Baked Mac and Cheese with Roasted Garlic is a comforting classic elevated with a rich, silky cheddar cheese sauce infused with sweet roasted garlic and topped with a golden, buttery breadcrumb and chive crust. Perfect for feeding a crowd, it’s a luscious, hearty dish that combines tender pasta, flavorful cheese, and a delightfully crunchy finish baked to perfection.

Ingredients

For the crumb topping:

  • 4 Tablespoons unsalted butter
  • 2 cups Panko Japanese bread crumbs
  • 3 Tablespoons chopped fresh chives

For the pasta and sauce:

  • 1 head garlic
  • Olive oil (for drizzling)
  • 1 pound uncooked pasta (such as cavatappi, shells, or rigatoni)
  • 8 Tablespoons unsalted butter (1 stick)
  • 6 Tablespoons all-purpose flour
  • 5 cups whole milk
  • 5 1/2 cups coarsely shredded cheddar cheese (white, yellow, or mix)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon ground mustard powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper

Instructions

  1. Prepare the crumb topping: Melt the butter in a medium saucepan over medium heat. Add the panko breadcrumbs and chopped chives, stirring to combine evenly. Cook for 1 to 2 minutes, stirring occasionally, until the crumbs are lightly toasted and fragrant. Transfer this mixture to a small bowl and set aside.
  2. Roast the garlic: Preheat your oven to 400ºF. Slice off the top third of the garlic head to expose cloves. Place the base of the garlic on a piece of foil, drizzle generously with olive oil, and season with salt and pepper. Replace the top portion, then wrap tightly in the foil creating a sealed packet. Roast in the oven for about 45 minutes, until the garlic cloves are soft and golden. Remove and cool slightly.
  3. Make garlic paste: Once cool enough to handle, squeeze the roasted garlic cloves out of the head into a small bowl. Mash them with a fork into a smooth paste. Set aside.
  4. Cook the pasta: Bring a large pot of well-salted water to a boil. Add the uncooked pasta and cook until just al dente according to package instructions. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13×9-inch shallow baking dish and set aside.
  5. Make the cheese sauce: In a large heavy saucepan or Dutch oven, melt 1 stick (8 tbsp) of butter over medium-low heat. Stir in the flour and the roasted garlic paste to form a roux. Cook, stirring constantly, for 3 minutes until the mixture turns golden and fragrant. Gradually whisk in the whole milk, bringing the mixture to a boil while whisking constantly to prevent lumps. Reduce to a simmer and cook for another 3 minutes until thickened.
  6. Add cheeses and seasonings: Remove the sauce from heat and stir in the shredded cheddar cheese, grated Parmesan, ground mustard powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
  7. Combine pasta and sauce: Add the cooked pasta and reserved pasta water to the sauce, stirring well to combine. The mixture will be slightly soupy at this stage, which is perfect for baking.
  8. Assemble and bake: Pour the macaroni and cheese mixture into the buttered baking dish. Evenly sprinkle the reserved breadcrumb topping over the surface. Place the dish on a sheet tray to catch any bubbling over. Bake in the oven at 400ºF for 20 to 25 minutes until the topping is golden brown and the cheese sauce is bubbly.

Notes

  • The garlic head can be roasted up to 1 day in advance. Store the garlic paste tightly covered in the refrigerator.
  • You can bake the mac and cheese in one large baking dish or divide it among smaller ramekins for individual servings.

Find it online: https://lauracooks.com/creamy-baked-mac-and-cheese-with-roasted-garlic-recipe/