1010 B Street,
November 20, 2019
Roasted Garlic Mac & Cheese
*2 whole garlic heads
*1 Tbsp. olive oil
*3 Tbsp. water
*10 oz. whole-grain penne (such as Barilla)
*2¾ cups 1% low-fat milk
*3½ Tbsp. all-purpose flour
*1 tsp. kosher salt
*½ tsp. freshly ground black pepper
4 oz. sharp cheddar cheese, shredded and divided (about 1 cup)
2 oz. part-skim mozzarella cheese, shredded (about ½ cup)
*Preheat broiler to high.
*Remove white papery skin from garlic heads (do not peel or separate cloves). Place garlic heads in a microwave-safe bowl; rub heads with oil. Pour 3 Tbsp. water into bottom of bowl. Cover with plastic wrap. Microwave on HIGH for 4 minutes and 30 seconds or until garlic is very tender; cool slightly.
*Cook pasta according to package directions, omitting salt and fat; drain.
*Combine milk and flour in a medium saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 3 minutes or until thickened; remove from heat. Stir in salt, pepper, 1 oz. cheddar, and mozzarella.
*Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Place pulp and 2 cups milk mixture in a blender; process until smooth. Stir garlic mixture into milk mixture. Add pasta; stir to coat. Spoon pasta mixture into 6 (10-oz.) ramekins, gratin dishes, or a broiler-safe 11” x 7” glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with remaining 3 oz. cheddar. Broil 2 minutes or until cheese melts and begins to brown. Let stand 5 minutes.
Source: Cooking Light2