This is definitely a mac n cheese dish you're gonna want to make on a weekend. It's really good, and really creamy, but the 45-60 minutes of baking the garlic head eats up some time. It's absolutely worth it though.
I almost said screw the macaroni and just smeared the warm, creamy garlic onto some buttered french bread and ate it all that way. I always forget how easy it is to roast garlic. It takes some time, but it's so easy and good.
This is absolutely a grown-up version of mac n cheese. Jesse (who lives for mac n cheese) didn't care for it, but Heath and I loved it. I've always liked that spreadable garlic and herb cheese, so it's great to have a recipe that requires it.
Ok guys, if I don't post for the rest of the week, have a great weekend! All my furniture gets delivered tomorrow morning (finally), so I'll be waist-deep in boxes and packing paper for the next couple days. 48 hours. That's my goal. Everything unpacked and put away, pictures hung, and boxes broken down (that last one isn't a necessity, but I'll try). I want to try and beat my record of 72 hours that I set in Charleston. We'll see!
'Roasted Garlic Macaroni and Cheese'
Source: Adapted from Cassie Craves
1 head garlic
1 tablespoon olive oil
12-16 ounces penne pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
8 ounces white cheddar cheese, shredded
1 container Boursin Garlic and Herb Spreadable Cheese (6 oz)
Salt and pepper
1. Heat the oven to 350. Remove most of the outer skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper.
2. Place garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.
3. Bring a large pot of salted water to boil. Cook the pasta according to package directions. Drain and return to the pot; set aside.
4. Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from heat and stir in the cheddar and Boursin. Whisk until the cheese is completely melted.
5. Add cheese sauce to reserved pasta and stir to combine. Season with salt and pepper to taste. Serve immediately.