Annie's Eats is a great blog. I don't think I have ever made something from Annie that wasn't just awesome, and this is no exception. Holy moly is this good. I did miscalculate and didn't realize that I had to have time to roast the garlic, so I had to just use my prepared garlic from a bottle (shhh) but it was still great.
Roasted Garlic Mac and Cheese
Approx. 350 calories per serving
- 1 head garlic
- 1 tsp. olive oil
- 12 oz. dry pasta
- 3 tbsp. unsalted butter
- 3 tbsp. all-purpose flour
- 3 cups milk
- ¼ tsp. dried parsley
- ¼ tsp. cayenne pepper
- 8 oz. garlic cheddar or white cheddar cheese, shredded
- 4 oz. crumbled garlic and herb boursin cheese, divided
- Salt and pepper
- Snipped chives, for garnish (optional)
Increase the oven temperature to 400˚ F. Bring a large pot of water to boil. Cook the pasta until about 2 minutes shy of al dente according to the package directions. Drain in a colander. Return the pasta to the pot and set aside. 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, dried parsley, and cayenne. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from the heat and stir in the cheddar and about 3 ounces of the boursin. Whisk until the cheese is completely melted. Season with salt and pepper to taste.
Pour the sauce over the drained pasta and toss to coat well. Transfer to a lightly greased 2 quart baking dish and top with the remaining boursin. Bake for 15-20 minutes or until the top is browned and the cheese is bubbling. Let cool at least 5-10 minutes before serving. Top with snipped chives for garnish, if desired.