Description
Worth every dang calorie.
Ingredients
- 12 ounces, weight Short Cut Pasta, Cooked According To Package Instructions For 2 Minutes Under Al Dente And Drained
- 2 heads Garlic
- 2 Tablespoons Butter
- 1 Tablespoon Flour
- 2 cups Half-and-Half Or Milk
- ½ teaspoons Hot Paprika
- 1 cup Shredded Sharp White Cheddar
- 2 ounces, weight Blue Cheese, Crumbled
- 4 ounces, weight Fresh Mozzarella, Cubed
- Salt And Pepper, to taste
- 12 ounces, weight Short Cut Pasta, Cooked According To Package Instructions For 2 Minutes Under Al Dente And Drained
- 2 heads Garlic
- 2 Tablespoons Butter
- 1 Tablespoon Flour
- 2 cups Half-and-Half Or Milk
- ½ teaspoons Hot Paprika
- 1 cup Shredded Sharp White Cheddar
- 2 ounces, weight Blue Cheese, Crumbled
- 4 ounces, weight Fresh Mozzarella, Cubed
- Salt And Pepper, to taste
Preparation
Preheat oven to 425 F.
Wrap the garlic heads in foil and roast at 425 F for 45 minutes until very soft. Remove them from the oven and remove foil to let them cool while you make the sauce.
In a large pot over medium-high heat, add the butter and flour. When the butter melts, whisk the mixture together to form a paste, then pour in the half-and-half, whisking as you go. Then sprinkle in the hot paprika. You can leave this out if you don’t have any!
Add the shredded cheddar and stir it in to form a cheese sauce.
Cut the garlic in half crosswise and squish the roasted garlic cloves into the cheese sauce. Add the cooked and drained pasta, blue cheese, and mozzarella as well. Gently stir the mac together, and taste. Add salt and pepper to your preference.
Preheat the broiler in your oven. Turn the mac and cheese into a baking dish (I used a 9×12 dish). Broil it for 5 minutes until golden. Enjoy!
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