Roasted Garlic Mac and Cheese

Ingredients

• 14oz / 400g Elbow Macaroni (or other short-cut pasta)
• 4 cups / 1 litre Milk, at room temp
• 1 large bulb of Garlic
• 2 cups / 200g Sharp Cheddar, grated
• 2 cups / 200g Mozzarella, shredded
• 1 cup / 70g Parmesan, grated (save half for top)
• 1/2 cup / 30g Breadcrumbs, or as needed
• 3 tbsp Plain Flour
• 3 tbsp Unsalted Butter
• 1 tbsp Dijon Mustard
• Fresh Chives, finely diced
• Salt & Black Pepper, to taste
• Olive Oil / Oil Spray

Directions

1. Slice the tip off the garlic bulb to expose the cloves, drizzle with olive oil and wrap in foil. Pop in the oven for 45-60mins at 356f/180c or until golden brown and soft as butter.
2. Squeeze out the garlic & mash with a pinch of salt to completely smooth it out. Add to a large saucepan with butter and stir to combine. Stir in flour to form a paste, then gradually pour in your milk, whisking as you go to avoid lumps. Once thickened, add mustard and seasoning, then stir in your cheeses (remember to save half parmesan).
3. Meanwhile, cook pasta in salted boiling water until only JUST cooked. You want it still a bit hard. Reserve a cup of starchy pasta water (see notes) then drain and combine with cheese sauce.

Read more at www.dontgobaconmyheart.co.uk/roasted-garlic-mac-and-cheese/