Roasted Garlic Mac And Cheese

Roasted Garlic Mac And Cheese

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
Check below.

  • First of all. 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.
  • After it, 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).
  • Step 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.
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