Roasted Garlic Mac N' Cheese Recipe

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose the cloves. Place heads on a piece of foil, drizzle with 2 tbs olive oil and sprinkle 1/2 tsp kosher salt over them. Wrap the foil tightly and roast for 35–40 minutes, until cloves are very soft and caramelized. Let cool slightly, then squeeze or scoop out roasted garlic into a small bowl and mash to a paste. Set aside.

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt. Add 1 lb fusili and cook until just shy of al dente according to package directions (about 1–2 minutes less than recommended). Reserve 1 cup of pasta cooking water, then drain pasta and set aside in the colander.

While pasta cooks, combine 1 cup challah breadcrumbs, 2 tbs melted butter, 1 tbs chopped parsley, 1/4 tsp sea salt and 1/4 tsp black pepper in a small bowl. Toss to coat and set aside so crumbs can crisp when baked.

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. Once foaming, add 4 tbs flour and whisk constantly to form a smooth roux, cooking 1.5–2 minutes without browning (this removes raw flour taste).

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, about 4–6 minutes. If sauce becomes too thick, add a few tablespoons of reserved pasta water to loosen.

Stir in 1/2 tsp ground mustard, 1/2 tsp freshly ground black pepper and roasted garlic paste (from roasted garlic section). Start with about 2–3 tablespoons roasted garlic paste, taste, and add more as desired — the total roasted garlic should be about 3–4 tbs for a pronounced but balanced flavor.

Lower heat to low. Add 1 cup grated Colby, 1 cup grated fontina and 1 cup grated gouda in batches, stirring and allowing each addition to melt fully before adding the next. Keep the sauce smooth and silken; if it seems too thick, whisk in reserved pasta water 1–2 tbs at a time to reach a glossy, pourable consistency. Taste and season with salt to taste (usually 1/2–1 tsp kosher salt depending on cheese saltiness).

Preheat oven to 375°F (190°C). If you roasted garlic earlier at the same oven temperature, you can proceed directly; otherwise preheat now.

In a large bowl or the pot used for pasta, combine drained fusili and the cheese sauce. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to achieve a cohesive, saucy consistency. If using optional bacon, fold in the chopped cooked Niman Ranch bacon now, reserving a small amount for topping if desired.

Transfer the mac n' cheese to a lightly buttered 9x13-inch baking dish (or similar). Evenly sprinkle the challah breadcrumb mixture over the top and finish with any reserved bacon pieces.

Bake uncovered for 15–20 minutes until the top is golden and sauce is bubbling around the edges. For an extra-crispy top, broil on high for 1–2 minutes—watch carefully to prevent burning.

Remove from oven and let rest 5 minutes before serving to set the sauce slightly.