Roasted Garlic Mac and Cheese

Hands on: 24 minutes Total: 24 minutes

Roasted Garlic Mac and Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 2

    whole garlic heads

  • 1

    tbsp olive oil

  • 3

    tbsp water

  • 10

    ounces whole grain penne(such as Barilla)

  • cups 1% low fat milk

  • tbsp all-purpose flour

  • 1

    tsp kosher salt

  • ½

    tsp freshly ground black pepper

  • 4

    oz sharp chesddar cheese, shredded and divided(about 1 cup)

  • 2

    oz part-skim mozzarelle cheese, shredded(about ½ cup)


1. Preheat broiler to high. 2. Remove white papery skin from garlic head(do not peel or separate the cloves). Place garlic heads in a microwave-sae bowl; rub garlic heads with oil. Pour 3 tbsp water into bottom of bowl. Cover with plastic wrap. Microwave at HIGH for 4 minutes and 30 seconds or until garlic is very tendered; cool slightly. 3. Cook pasta according to package directions, omitting salt and fat, drain 4. 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. 5. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Place garlic 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(10oz) ramekins or gratin dishes or a broiler-safe 11x7 inch 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 browm. Left stand 5 minutes.


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