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.
