Roasted Garlic Mac and Cheese #dinnerrecipe #food #amazingrecipe #easyrecipe

Take your custom made macintosh and cheddar higher than ever by including Roasted Garlic. The caramelized trace of the garlic makes this prepared macintosh and cheddar really overwhelming!

There's a million distinct varieties of macintosh and cheddar thus much discussion over the most ideal approach to make it. For me, it's gotta be gooey with a fresh top. This time we have precisely that, just with some additional decency

At the point when you cook garlic low and moderate it caramelizes and totally changes the flavor into something sweet and nutty. You get a stunning trace of garlic, without it being all up your face.

I more often than not include a limited quantity of garlic powder to macintosh and cheddar, which does some incredible things. Be that as it may, it very well may be very sharp on the off chance that you put more than about a tsp in. With simmered garlic, you can place a whole enormous bulb of garlic in regardless you'll be needing more.

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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

Instructions

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.
4. Add everything to a baking dish, top with parmesan then breadcrumbs and finish with a pinch of salt & pepper and oil spray. Pop in the oven at 390f/200c for 20mins or until golden on top. Sprinkle fresh chives over the top and serve.

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Source : bit.ly/2JqdKBR