Kraft mac and cheese is great and all but we’re gourmet in 2022. While boxed versions have a place in my heart, this homemade mac and cheese with roasted garlic and a crispy breadcrumb topping takes the dish to a whole new level.

This recipe serves as the base. Feel free to add whatever you want to jazz it up, e.g. lobster, tomatoes, etc.

Understanding Your Components

1. The Cheese Sauce: The glue that binds everything together
   • Roux is a mixture of butter, flour and milk. To cook your roux properly, you must take the time to cook out your flour to remove the floury taste – allow the flour to toast in the butter for 2-3 minutes before adding the milk.
   • Add milk gradually to avoid lumps and use a whisk to do this
   • Cheese blend crucial. Parmesan for the pungent-ness and cheddar for the sharp flavour. I highly encourage you to experiment different combination of cheeses for different flavour profile.
   • Seasoning well and you can use your favourite combination of spices and herbs as well.
2. Pasta: i prefer large shells as it collects the cheesy sauce really well. Otherwise, other options include:
   • macaroni pasta
   • penne
   • fusili
   • bow tie
   • Make sure to follow the cooking instructions on the packet of your pasta.
3. The Breadcrumb Topping:
   • Creating contrasting texture
   • Panko breadcrumbs is a Japanese breadcrumb that’s more coarse and flaky. You can find this at Asian grocery stores or at big supermarkets nowadays
   • Stir constantly to ensure even browning

Tips

• When making sauce, keep heat medium-low and whisk constantly to prevent lumps
• Take your time with toasting the flour in butter. You want to remove the floury taste
• Grate cheese fresh
• Check seasoning carefully

Storage and Make-Ahead Tips

• Pasta and sauce can be prepared ahead of time (same day) and assembled. Keep fridgerated until it’s time to bake
• Breadcrumbs can also be made ahead of time and sprinkled on top just before baking

Ingredients

400g large shell pasta (or any pasta shape of your choice)
1 garlic head
3 tbs butter
45g (1/3 cup) flour
650ml (2.5 cups) milk
200ml (3/4 cup) cream
1 cup parmigiano reggiano, grated
1 cup cheddar (sharp), grated
1tbs paprika
1tbs chilli flakes (adjust to your taste)
Salt and pepper to taste

Breadcrumb crust
120g (1 cup) panko breadcrumbs
2tbs butter
1tsp rosemary
Salt

Feel free to add extra toppings/ flavourings to take it up a knotch.

Method

Cut off the top of your garlic bulb and place on a sheet of foil. Drizzle olive oil and salt, and close the foil tight. Place in oven or air-fryer at 190C for 45 mins or until golden brown.

Prepare your breadcrumb crust by place all the ingredients into a pan and toast until breadcrumbs are golden brown.

Bring a pot of salted water to a boil and cook your pasta to slightly before al dente.

Meanwhile, make your cheese sauce. In a pot over low-medium heat, melt your butter and add in the flour. Whisk immediately to remove any lumps and continue to cook for 1-2 minutes to get rid of the flour taste. Slowly, bit by bit, add in your milk and stir constantly until the mixture is thick.

Turn off the heat, add in cream, cheeses, spices, mashed up roasted garlic, salt and pepper and mix well until cheese is melted. Add in your pasta, stir and transfer to a baking dish.

Sprinkle over the toasted breadcrumbs and bake at 180 for 25-30 mins. Serve.