Roasted Garlic Mac & Cheese

Ingredients
• 1 lb cavatappi pasta
• 1 head garlic (for roasting)
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream (optional, for richness)
• 1 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt & black pepper, to taste

Cheese blend (6–7 cups total):
• 4 oz cream cheese (cubed, softened)
• 1 1/2 cups extra sharp white cheddar
• 1 1/2 cups sharp yellow cheddar
• 1 cup cheddar with gruyere notes
• 1 cup Monterey jack
• 1 cup Havarti
• 1/2 cup Pecorino Romano (reserve some for topping)

Optional topping:
• 1 1/2 cups panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup Pecorino Romano

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Instructions

1. Roast the garlic
   • Preheat oven to 400°F.
   • Slice the top off the head of garlic to expose the cloves.
   • Drizzle with olive oil, wrap in foil, and roast for 35–40 min until soft and golden.
   • Cool slightly, then squeeze the roasted cloves into a small bowl and mash into a paste.

2. Cook pasta
   • Boil cavatappi in salted water until just al dente. Drain and set aside.

3. Make the roux
   • In a large pot, melt butter over medium heat.
   • Whisk in flour and cook for 1–2 minutes until golden and nutty.

4. Build the sauce
   • Slowly whisk in the warm milk and cream. Simmer 5–7 minutes, stirring, until thick enough to coat a spoon.
   • Stir in Dijon, onion powder, cayenne, salt, and pepper.

5. Add the garlic + cheese
   • Reduce heat to low. Stir in the roasted garlic paste and cream cheese until smooth.
   • Add remaining cheeses a handful at a time, stirring until melted and silky. Reserve some Pecorino for topping.

6. Combine pasta + sauce
   • Fold pasta into sauce until fully coated.

7. Optional bake
   • Pour into a buttered 9×13 dish.
   • Mix panko with melted butter and Pecorino; sprinkle evenly.
   • Bake at 375°F for 20–25 minutes, until golden and bubbling.