I’ve tried many homemade macaroni and cheese recipes, but nothing compares to this one. I love roasted garlic, so it’s no surprise that this one was a winner for me. I’ve made it twice now; the first time completely true to the original recipe, and the second time a bit more inexpensively by subbing out the boursin for garlic herb cream cheese (see below). It tasted surprisingly similar, if not the same. If your grocery prices are like ours, I was able to save about $5 on the dish by making this one substitution.
The recipe calls for white cheddar cheese, but you could sub it out for an extra-sharp yellow cheddar if you want. I bought New Zealand grass-fed white cheddar at Trader Joe’s and it was awesome – very sharp and it melted with a creamy texture. Trader Joe’s has a wide selection of cheeses with reasonable prices, so check out their stock if you haven’t already. No, this isn’t a paid endorsement, I just really love them.
As with most pasta dishes, this dish reheats great the next day. I like my macaroni and cheese creamy, so I add plenty of extra milk when heating up the day after.
Roasted Garlic Macaroni and Cheese (4-6 servings)
1 head of garlic
Olive oil, for roasting
12 oz dried elbow macaroni pasta
3 Tbs butter
3 Tbs flour
3 ½ cups of milk
8 oz white cheddar
4 oz garlic herb cream cheese*, softened
salt and pepper, to taste
Preheat oven to 400F. Remove excess paper skin from garlic head and chop off the tip so the garlic cloves are exposed. Place garlic on a square of foil and brush entire head with olive oil. Loosely wrap up the foil in a pouch and roast garlic for 45 minutes to an hour. Let cool before handling. Once cool, squeeze out cloves into a small bowl and smash with a fork to make a paste. Set aside.
Decrease oven temperature to 350F. Bring water to a boil and cook pasta to al dente. Drain in pot and set aside.
Meanwhile, melt butter in a saucepan and whisk in flour and roasted garlic paste. Cook over medium hear until slightly browned, about 2 minutes. Whisk in milk and cook until slightly thickened.
Turn off the heat and whisk in cheddar and cream cheese. Salt and pepper to taste. Add the sauce to the pot of drained noodles and stir thoroughly to coat. The mixture will be VERY runny. Place in a baking dish and bake for 20-30 minutes, or until cheese browned and bubbly. Let sit for 5-10 minutes before serving.
*For the garlic herb cream cheese, mix together 4 oz of onion and chive cream cheese, 2 Tbs of herbs (I used more chives) and 2 cloves of garlic.
Recipe adapted from Annie’s Eats