ROASTED GARLIC MAC AND CHEESE
Add a flavor-packed twist to a comfort food classic with a tried-and-tested recipe for extra-creamy Roasted Garlic Mac and Cheese.
Provided by Kelly Senyei
Time 1h45m
Number Of Ingredients 14
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic until golden and soft, about 45 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
- The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 517 kcal, Carbohydrate 44 g, Protein 24 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 78 mg, Sodium 795 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
ROASTED GARLIC MACARONI AND CHEESE
Make and share this Roasted Garlic Macaroni and Cheese recipe from Food.com.
Provided by Alejandra A.
Categories High In...
Time 1h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 14
Steps:
- MAKE THE CRUMB TOPPING:.
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- MAKE THE PASTA AND SAUCE:.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
Nutrition Facts : Calories 644.6, Fat 37, SaturatedFat 21.5, Cholesterol 98.7, Sodium 856.4, Carbohydrate 51.7, Fiber 2.3, Sugar 7.7, Protein 25.9
GARLIC MACARONI AND CHEESE
Like a good homemade lasgna recipe, this mac and cheese takes time and effort, but is well worth it!
Provided by The Next Betty Croc
Categories High In...
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make the crumb topping:.
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- Make the pasta and sauce:.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
- Additional Notes:.
- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
- The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
Nutrition Facts : Calories 1132.5, Fat 68, SaturatedFat 42, Cholesterol 197.4, Sodium 1497.5, Carbohydrate 82.4, Fiber 3.2, Sugar 13.5, Protein 47.8
More about "roasted garlic mac and cheese recipes"
ROASTED GARLIC MAC AND CHEESE RECIPE - IAN KNAUER | …
From foodandwine.com
Servings 6-8Total Time 1 hr 15 minsCategory Comfort Food
- Cut the top 1/4 inch off the garlic, then sprinkle the head of garlic with a pinch of salt and wrap in foil. Roast the garlic in the oven until golden, about 45 minutes. Squeeze the garlic cloves from the skins and reserve.
- While the pasta is cooking, in a medium saucepan, heat the oil over medium high heat until hot, then whisk in the flour and cook, whisking, until the flour is fragrant, about 4 minutes. Whisk in the milk and 1/2 teaspoon each salt and pepper, then bring to a boil, whisking. Boil until the milk is slightly thickened, about 8 minutes. Remove from the heat and whisk in the cheeses until melted, then whisk in the reserved garlic. Season the sauce with salt and pepper to taste. Toss the pasta together with the sauce and serve.
ROASTED GARLIC MAC AND CHEESE - SAVORY EXPERIMENTS
From savoryexperiments.com
5/5 (6)Total Time 1 hr 5 minsCategory Side DishCalories 556 per serving
- Preheat oven to 400˚F. Slice off top from head of garlic just enough to reveal the garlic cloves. Drizzle with 1 teaspoon olive oil and wrap in foil. Roast garlic for 30 - 40 minutes or until garlic is soft and tender. When cool enough to handle, squeeze out garlic cloves from head of garlic and mash with a fork; set aside.
- Meanwhile, cook pasta according to package directions for al dente; drain reserving 1/4 cup pasta water. If you happen to forget to reserve the pasta water, whisk ½ teaspoon cornstarch or arrowroot with ¼ cup water.
- Heat remaining olive oil in skillet set over medium-high heat. Cook Swiss Chard, half the fresh minced garlic, 1/4 teaspoon each coarse salt and pepper for 2 to 3 minutes or until wilted. Stir in lemon zest and lemon juice; set aside
ROASTED GARLIC MAC AND CHEESE RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (5)Total Time 24 minsServings 6Calories 376 per serving
- Remove white papery skin from garlic heads (do not peel or separate the cloves). Place garlic heads in a microwave-safe bowl; rub garlic heads with oil. Pour 3 tablespoons water into bottom of bowl. Cover with plastic wrap. Microwave at HIGH for 4 minutes and 30 seconds or until garlic is very tender; cool slightly.
- Combine milk and flour in a medium saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 3 minutes or until thickened; remove from heat. Stir in salt, pepper, 1 ounce cheddar, and mozzarella.
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