Roasted Garlic Blue Mac and Cheese

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Cut the top off each garlic head, wrap each head in foil cut side up, and roast for 45 minutes until the cloves are soft.

2. Bring a large pot of water to a boil. Cook the pasta until it is 2 minutes short of the package time, then drain well.

3. While the garlic roasts, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.

4. Gradually whisk in the half-and-half or milk. Simmer over medium-low heat, stirring often, for about 5 minutes until thickened.

5. Unwrap the garlic and squeeze the soft cloves into the sauce. Mash and stir well, then stir in the hot paprika.

6. Remove the saucepan from the heat. Stir in the shredded cheddar until melted, then stir in the cubed mozzarella until melted.

7. Gently fold the drained pasta and crumbled blue cheese into the sauce until evenly coated.

8. Butter a baking dish, spread in the pasta mixture, and bake at 375°F (191°C) for 20 minutes until bubbling and lightly browned on top.