★★★★★ | Roasted Garlic Mac and Cheese

 Roasted Garlic Mac and Cheese

★★★★★ | Roasted Garlic Mac and Cheese

By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ There's a million unique 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 firm top. This time we have precisely that, just with some additional decency… | #let'scooking

Info
Planning Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Ingredients:

• 14oz/400g Elbow Macaroni (or other alternate way pasta) 
• 4 cups/1 liter Milk, at room temp 
• 1 enormous bulb of Garlic 
• 2 cups/200g Sharp Cheddar, ground 
• 2 cups/200g Mozzarella, destroyed 
• 1 cup/70g Parmesan, ground (spare half for top) 
• 1/2 cup/30g Breadcrumbs, or varying 
• 3 tbsp Plain Flour 
• 3 tbsp Unsalted Butter 
• 1 tbsp Dijon Mustard 
• Crisp Chives, finely diced 
• Salt and Black Pepper, to taste 
• Olive Oil/Oil Spray

## CLICK TO SEE FULL RECIPES ##

Instructions:

1. Cut the tip off the garlic bulb to uncover the cloves, shower with olive oil and envelop by foil. Fly in the stove for 45-60mins at 356f/180c or until brilliant dark colored and delicate as margarine. 
2. Crush out the garlic and pound with a spot of salt to totally smooth it out. Add to an enormous pan with margarine and mix to join. Mix in flour to frame a glue, at that point bit by bit pour in your milk, speeding as you go to evade irregularities. When thickened, include mustard and flavoring, at that point mix in your cheeses (make sure to spare half parmesan). 
3. In the mean time, cook pasta in salted bubbling water until just barely cooked. You need it still somewhat hard. Hold some dull pasta water (see notes) at that point channel and join with cheddar sauce. 
4. Add everything to a heating dish, top with parmesan then breadcrumbs and finish with a spot of salt and pepper and oil splash. Fly in the stove at 390fz.

Note

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