Description

A creamy, rich baked mac and cheese infused with sweet, slow-roasted garlic and a blend of sharp cheddar, Gruyère, and Parmesan cheeses. Perfect for meal prep, this dish holds up well in the refrigerator and freezes beautifully.

Ingredients

Scale

1 pound (450g) elbow macaroni
4 tablespoons (60g) unsalted butter
4 tablespoons (30g) all-purpose flour
3 cups (720ml) whole milk
6–8 cloves roasted garlic (mashed into puree)
2 cups (200g) sharp cheddar cheese, shredded
1 cup (100g) Gruyère cheese, shredded
½ cup (50g) Parmesan cheese, grated
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and black pepper to taste
½ cup (50g) panko or regular breadcrumbs
2 tablespoons fresh parsley, chopped
Olive oil (for roasting garlic)
Melted butter (for topping)

Instructions

Preheat oven to 400°F (200°C). Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 40-45 minutes until soft. Let cool, squeeze out cloves, and mash into a puree.
Bring a large pot of salted water to a boil. Cook elbow macaroni until 1-2 minutes before al dente. Drain, rinse with cool water, and toss with a little oil.
In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until light golden.
Slowly pour in milk while whisking vigorously to avoid lumps. Add roasted garlic puree, garlic powder, Dijon mustard, salt, and pepper. Whisk until smooth.
Cook the mixture, stirring frequently, for 5-7 minutes until it thickens enough to coat the back of a spoon. Do not let it boil vigorously.
Remove the pan from heat. Stir in cheddar, Gruyère, and Parmesan cheese gradually until fully melted and smooth. Taste and adjust seasoning.
Add the cooked pasta to the cheese sauce and stir gently to coat every noodle.
In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the mac and cheese in a 9×13 inch baking dish.
Preheat oven to 375°F (190°C). Bake for 20-25 minutes until the top is golden brown and bubbly.
Let rest for 5-10 minutes before serving to allow the sauce to set.

Notes

Grate your own cheese to ensure a smooth sauce, as pre-shredded cheese contains anti-caking agents. Undercook the pasta slightly as it will continue to cook in the oven. Never add cheese to a boiling sauce to prevent graininess. Let the dish rest before serving to help the sauce thicken.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 550
Sugar: 6
Sodium: 680
Fat: 28
Saturated Fat: 16
Carbohydrates: 52
Fiber: 2
Protein: 22

Keywords: mac and cheese, baked mac and cheese, garlic mac and cheese, meal prep, comfort food, lunch ideas, cheesy pasta, roasted garlic