Roasted Garlic Macaroni and Cheese
It’s taken me 4 years, 4 months and 18 days to publish a recipe for macaroni and cheese. That’s 1,602 days or 38,448 hours. And that, my fellow noodle gurus, is outrageous. I can assure you it’s not for a lack of pasta passion. I’ve dabbled in the Cacio e Pepe, gotten my layer on with Lasagna Bolognese, whisked (and drank) my way to Penne Vodka, but nowhere in that flurry of culinary chaos did I even contemplate the comfort food to end all comfort foods: macaroni and cheese.
The debut of this iconic dish merited more than a classic preparation. Someone cue the whole head of roasted garlic. Yes, a whole gargantuan head of garlic that’s roasted, mashed and then whisked into the easiest, cheesiest cheddar sauce.
Outrageous ideas often have rewarding outcomes. And unlike my decision to cut blunt bangs 3 months ago (how does Zooey Deschanel even see where she’s walking?), this not only sounded like a good idea, but actually proved to be a good idea, bite after creamy bite.
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Roasted Garlic Macaroni and Cheese
Yield: 12 servings
Prep Time: 30 min
Cook Time: 1 1/4 hrs
Ingredients:
For crumb topping:
4 Tablespoons (1/2 stick) unsalted butter
2 cups Panko Japanese bread crumbs
3 Tablespoons chopped fresh chivesFor pasta and sauce:
1 head garlic
Olive oil
1 pound uncooked pasta (such as cavatappi, shells or rigatoni)
1 stick (8 Tablespoons) unsalted butter
6 Tablespoons all-purpose flour
5 cups whole milk
5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
1/2 cup grated Parmesan cheese
1/2 teaspoon ground mustard powder
1 1/2 teaspoons salt
1 teaspoon ground black pepperDirections:
Make the crumb topping:
Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
Make the pasta and sauce:
Preheat the oven to 400ºF.
Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
Kelly's Notes:
The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
Recipe inspired by Epicurious.
Amy Jo — February 27, 2013 @ 7:54 am
I love the garlic photos! You can never have too much of that stuff. Wonderful, delicious comfort food.
Heidi @ Bits of Sunshine — February 27, 2013 @ 8:11 am
this looks amazing! What took you so long
I love garlic, and mac and cheese! This is a total winner for me!
shelly (cookies and cups) — February 27, 2013 @ 8:44 am
gasp. this is…
wow.
Cassie | Bake Your Day — February 27, 2013 @ 9:16 am
I love this, Kelly! At least you posted a killer mac & cheese when you waited so long to post one!
Kayle (The Cooking Actress) — February 27, 2013 @ 9:25 am
This sounds SO amazing!!! I’m def. gonna be making this!
Heather || Heather's Dish — February 27, 2013 @ 9:39 am
Even if it took you this long to get a mac & cheese recipe up it was worth the wait! Sounds amaaaaaaaazing!
Kelli @ The Corner Kitchen — February 27, 2013 @ 9:46 am
Amazing! The roasted garlic totally throws it over the top!
Kelly Senyei replied: — February 27th, 2013 @ 5:35 pm
Thanks, Kelli! Hope you’re doing well since I last saw you at ICE.
Bev @ Bev Cooks — February 27, 2013 @ 9:55 am
Hoooooooooooolmg.
Katrina @ Warm Vanilla Sugar — February 27, 2013 @ 10:26 am
Mmm mmm this sounds lovely! Can’t wait to try!
Christine (Cook the Story) — February 27, 2013 @ 10:39 am
Did you say “Roasted Garlic” in the same breath as “Macaroni and Cheese”? Will you marry me? Or wait, can I marry the Mac? lol. This looks and sounds amazing. Thanks for sharing such a great idea!
Danielle — February 27, 2013 @ 10:43 am
YUM! You have combined two of my most favorite things in the world – roasted garlic and mac & cheese! Wow. This dish was definitely worth the wait. I can’t wait to try it! : )
Danielle xo
Stephanie @ Girl Versus Dough — February 27, 2013 @ 10:52 am
Is it possible to be in love with a mac ‘n cheese? Because I totally am. With THIS ONE.
Meagan @ A Zesty Bite — February 27, 2013 @ 10:56 am
Whoa that is a long time to make pasta! This looks so good!
sarah k @ the pajama chef — February 27, 2013 @ 11:16 am
this is amazing!!!!! 5 1/2 cups of cheese + roasted garlic = my kind of macaroni!
Rachel @ Bakerita — February 27, 2013 @ 12:10 pm
Oh my goodness. Two of my favorite foods…together at last. I can’t believe I’ve never thought of this! Thank goodness you did. Making this as soon as I can. My life can’t be without roasted garlic mac n cheese any longer. Pinned!
Aly ~ Cooking In Stilettos — February 27, 2013 @ 3:10 pm
Ahhh – a perfect marriage – roasted garlic + mac ‘n cheese. After this insanely trying week, I might have to make a dish of this and curl up on the couch – it looks comforting.
Julie @ Table for Two — February 27, 2013 @ 7:49 pm
this looks SOOO good. i feel like i don’t even have words for this, but all i know is that i need to make this happen in my house ASAP! the fact it’s got so much roasted garlic goodness in it, it’s making me swoon!
Julia — February 27, 2013 @ 9:51 pm
The roasted garlic in this mac & cheese sound awesome! I am a big mac and cheese fan so I have to add this to my list. Worth waiting for!
Hannah @ CleanEatingVeggieGirl — February 27, 2013 @ 10:52 pm
Holy amazingness…this looks SO GOOD! Mac & Cheese is my ultimate favorite comfort food
.
Noma — February 28, 2013 @ 1:11 am
Kelly, your recipes and photos are insane, but your way with words cracks me up every time. You need your own cooking show!
Rachel @ Baked by Rachel — February 28, 2013 @ 2:58 pm
So funny how we were on the same page. I must try this!
Kiran @ KiranTarun.com — February 28, 2013 @ 5:17 pm
This made my mouth water — literally
Maria — February 28, 2013 @ 6:52 pm
I want the entire pan please!
Nicole @ youngbrokeandhungry — February 28, 2013 @ 7:44 pm
Roasted Garlic is a thing of beauty. I love the fact that you threw it in this pan of mac and cheese!
Jackie @ The Beeroness — March 1, 2013 @ 2:57 pm
I could add roasted garlic to everything, I love that you added it to mac n cheese. And I love how gigantic that garlic is, it makes me happy
Kristi @ Cherry Jasmine — March 1, 2013 @ 9:05 pm
Oh my garlic – looks fantastic! Nothing better than roasted garlic, right? I can’t wait to try this! Yum!
Stephanie @ Eat. Drink. Love. — March 1, 2013 @ 10:58 pm
Oh man, as if mac and cheese wasn’t already good enough, you went and added one of my favorite ingredients ever, lots of garlic!
Arianna — March 3, 2013 @ 2:35 am
wooow. looks great!
Morgan Wood — March 3, 2013 @ 6:15 pm
OHMYWORD. I’m going to rent a defibrillator and make this! Looks divine!!
Gourmantine — March 4, 2013 @ 4:46 am
Doesn’t roasted garlic make everything taste remarkable better?
Natasha @ The Cake Merchant — March 4, 2013 @ 11:33 am
Bookmarking, pinning, and making this for dinner tonight!
Elizabeth — March 5, 2013 @ 11:22 am
oh. my. word. this looks so out of this world delicious! yum!! And that head of garlic? mmm…
marcie@flavorthemoments — March 5, 2013 @ 11:49 am
What a concept! I love roasted garlic, so this would be fabulous!
Blair @ BlairSays.com — March 5, 2013 @ 1:35 pm
I am so thankful to have found your blog via kitchen simplicity! Great posts, great photos, will keep reading!
Jen @ Jen's Favorite Cookies — March 6, 2013 @ 11:59 am
Is there anything better than roasted garlic? I think not. I’m now wondering whether I have the ingredients on hand to make this for lunch. Immediately. WOW!!
MsMartini — March 12, 2013 @ 7:43 am
This is an excellent dish. It makes enough to have for a few days. Just cut up and put into individual micro-wave dishes and it is just as good or better(garlic delicious!) the next day. Mmmmmm!
Jen L | Tartine and Apron Strings — March 12, 2013 @ 11:27 pm
I have no problem with a whole head of garlic. In fact, the more, the merrier for me! And roasted garlic mac ‘n cheese? I know this is awesome!!! My kids will think me a hero when I make this for them!
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Doris — March 23, 2013 @ 8:41 pm
Each time I made mac and cheese I always make a white sauce first and then add cheese to the sauce. but as soon as I add the cheese the sauce will turn grainy and curdle on me. I have used all different kind of cheese but it always turn out the same. My daughter-in-law love mac and cheese and I would like to make it right for her. Can you tell me what brand of cheese you use? What do you think the problem is if it is not the cheese?
Dr. M — April 11, 2013 @ 11:53 pm
This recipe is to die for!! Just made it for a work thing and I’m sure it will make it there! Too good to share!
@Doris – you are not getting your white sauce hot enough to melt the cheese. It absolutely HAS to boil in order for the cheese to melt and not curdle.
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