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When it comes to comfort food, few dishes can rival the creamy, cheesy goodness of mac and cheese. This quintessential dish has warmed hearts and filled bellies for generations, making it a staple in homes across the globe. Its versatility allows for countless variations, but today, we’re focusing on a particularly delightful version: Heavenly Creamy Roasted Garlic Mac. This recipe elevates the classic comfort food by incorporating roasted garlic, which adds an irresistible depth of flavor and a hint of sweetness that transforms the traditional dish into something extraordinary.

Creamy Roasted Garlic Mac

Indulge in the creamy goodness of Heavenly Creamy Roasted Garlic Mac, a twist on the classic mac and cheese that elevates comfort food to new heights. This recipe combines the rich flavors of roasted garlic with a blend of sharp cheddar and Gruyère cheeses, making every bite a savory delight. With a crunchy panko topping and a velvety texture, this dish invites warmth and togetherness, perfect for gatherings or cozy nights at home. Discover how simple ingredients can create an extraordinary culinary experience.
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Ingredients
  

1 pound elbow macaroni

2 heads of garlic

4 tablespoons olive oil

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

2 cups shredded sharp cheddar cheese

1 cup shredded Gruyère cheese

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup panko breadcrumbs

Fresh parsley, chopped (for garnish)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with 2 tablespoons of olive oil, wrap in aluminum foil, and roast for about 30-35 minutes until the cloves are soft and caramelized. Let cool, then squeeze out the roasted garlic into a bowl and mash it lightly with a fork.

    Cook the Pasta: While the garlic is roasting, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.

      Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter with the remaining 2 tablespoons of olive oil. Whisk in the flour to create a roux, cooking for about 2 minutes until golden. Gradually whisk in the milk, and cook until the mixture thickens and bubbles, about 5-7 minutes.

        Add Cheese and Garlic: Lower the heat, then stir in the shredded cheddar and Gruyère cheeses, Dijon mustard, smoked paprika, and mashed roasted garlic. Mix until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

          Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring well to combine everything evenly. If the mixture is too thick, you can add a splash of milk to reach your desired consistency.

            Prepare for Baking: Preheat your oven to 375°F (190°C). Transfer the creamy mac mixture to a baking dish.

              Panko Topping: In a small bowl, mix the panko breadcrumbs with a drizzle of olive oil and a pinch of salt. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

                Bake: Bake in the preheated oven for 20-25 minutes or until the top is golden and crispy.

                  Serve: Let it cool for a few moments before garnishing with fresh parsley. Serve warm and enjoy the heavenly flavors!

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8