Kayle from The Cooking Actress is sharing this wonderful mac n cheese recipe. She is an actress and lover of all food. I keep trying to get her to move to Texas so that she can be my next door neighbor. One day soon we will hopefully meet in person! Take it away Kayle……
Why hello there A Zesty Bite readers! I’m Kayle (also known as “The Cooking Actress“) and I’ll be talking about delicious food with you today, okey dokes? After reading everything that Meagan is currently going through, when she emailed me asking if I’d be willing to guest post for her, I agreed immediately. I want to help in any way possible, and if this helps, I am more than happy. You see, I adore Meagan. She’s like…the sweetest. She makes some of the tastiest food, like, ever. AND, she’s the only person who has ever made me want to move to Texas (because then we could cook together and I could totally babysit that little bundle of cuteness that is Olivia!) Someday I’m sure we’ll meet, but in the meantime I love our little food blogg-y virtual friendship.
The recipe I decided to share on her with all of you lovelies is a new favorite: roasted garlic mac n cheese.
Anyone who knows me knows I have a bit of a love affair with garlic, and roasted garlic is particularly scrumptious (and smells oh so good). So now imagine an amazing cheese sauce made with roasted garlic…yes, yes, good, you see where I’m going with this. It’s rich, it’s creamy, it’s some of the most delicious, flavorful, and unique macaroni and cheese I’ve ever had. It’s totally a new favorite, and it makes a big old casserole dish-so it’ll last/feed a bunch of people!
It’s also perfect comfort food.
•(This step can be done 1 day in advance): Preheat the oven to 400 degrees. Slice the top off of a head of garlic. Place the rest of it on a sheet of aluminum foil, on a baking sheet. Drizzle the garlic head with olive oil and season with some salt and pepper. Crumple the foil around the garlic to seal. Place sheet with foil wrapped garlic in the oven and roast for 30 minutes. Remove from oven, let cool until you can comfortably handle it, then squeeze the garlic cloves into a bowl. Using a fork, mash the cloves into a paste.
•To make the crumb topping: Melt butter in a medium saucepan over medium heat. Add breadcrumbs and scallions/chives, stirring and cooking for a couple minutes until lightly toasted.
•Keep oven at 400 degrees, and grease a 9 x 13 casserole dish (you can also use a larger dish or ramekins, but you may need to adjust bake time).
•Cook pasta in a large pot of salted water according to instructions, until al dente. When finished, drain the pasta and keep 1/2 cup of the cooking water.
•In a large, heavy saucepan or sauce-pot, melt the 8 tbsp. butter over medium low heat. Whisk in flour and roasted garlic paste. Cook, stirring constantly, for 3 minutes until golden. Whisk in milk and bring to a boil, still stirring constantly, then reduce heat to a simmer and cook the sauce for 3 minutes. Then stir in the cheddar, Parmesan, and salt and pepper until creamy and combined.
•Stir cooked pasta and reserved pasta water into the sauce (it will be soupy). Pour mixture into prep’d casserole dish. Evenly coat the top with the crumb topping. Place the dish on a baking sheet (in case of bubbling over). Bake 20-25 minutes until golden brown and bubbly.
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Gaze in wonder at this deliciousness!