Roasted Garlic White Mac and Cheese Recipe

Name: Roasted Garlic White Mac and Cheese
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 8
Ingredients: 6 to 8 ounces whole garlic bulbs; 1 teaspoon olive oil; 6 tablespoons butter; 1 large sweet onion, chopped; 1 (16-ounce) package small shell pasta; 3 tablespoons all-purpose flour; 3 cups whole milk; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper; 2 cups shredded mild or medium white cheddar cheese; 2 cups finely shredded Manchego cheese; 1 1/2 cups soft brioche bread crumbs; 1/2 cup sour cream; 1 tablespoon prepared horseradish; 1/4 cup canned crispy fried onions, such as French’s®

Cook Time: 105 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings

6 to 8 ounces whole garlic bulbs
1 teaspoon olive oil
6 tablespoons butter, divided
1 large sweet onion, chopped
1 (16-ounce) package small shell pasta
3 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups shredded mild or medium white Cheddar cheese
2 cups finely shredded Manchego cheese
1 1/2 cups soft brioche bread crumbs
1/2 cup sour cream
1 tablespoon prepared horseradish
1/4 cup canned crispy fried onions, such as Frenchs

Directions

Preheat the oven to 400F (200C). Grease a 9x13-inch baking dish.
Cut off and discard the top 1/2 inch of each garlic bulb to expose the ends of the individual cloves. Leave the bulb whole and remove any loose, papery outer layers. Place the bulbs, cut side up, in custard cups or on a double thickness of foil. Drizzle the bulbs with olive oil. Cover the cups with foil or bring foil up around the bulbs to enclose them.
Roast in the preheated oven until the garlic feels soft when squeezed, about 35 to 40 minutes. Let it cool. Once cool, squeeze the garlic from the cloves into a small bowl and mash it. Reduce the oven temperature to 350F (180C).
In a large deep skillet, melt 1 tablespoon butter over medium heat. Add the sweet onion and reduce the heat to medium-low. Cook, covered, stirring occasionally, until the onion is tender, about 13 to 15 minutes. Uncover and cook over medium-high heat, stirring frequently, until the onion turns golden, about 3 to 5 more minutes. Transfer to a small bowl.
Bring a large pot of salted water to a boil. Add the pasta shells and cook, stirring occasionally, until tender but firm to the bite, about 9 minutes. Drain the pasta.
In the same pot, melt 3 tablespoons butter over medium heat. Gradually whisk in the flour and cook, whisking constantly, until golden, about 1 minute. Gradually add the milk, salt, and cayenne pepper, whisking constantly until the mixture thickens, about 2 minutes.
Gradually whisk in the shredded Cheddar cheese and 1 3/4 cups of Manchego cheese, adding 1 cup at a time, until the cheese melts and the sauce becomes smooth. Reduce the heat to medium-low and cook, stirring frequently, until the sauce thickens, about 3 minutes. Stir in the roasted garlic.
Add the pasta and caramelized onions to the sauce and stir to coat. Transfer the mixture to the prepared baking dish.
In a small bowl, melt the remaining 2 tablespoons butter in the microwave. Toss the butter with the bread crumbs and the remaining 1/4 cup Manchego cheese. Sprinkle this mixture over the macaroni and cheese.
Bake in the preheated oven until the bread crumbs are golden, about 20 to 25 minutes.
While baking, whisk together the sour cream and horseradish in a small bowl. Once the dish is ready, top each serving with a dollop of the sour cream mixture and a sprinkle of crispy fried onions.

Nutrition Facts (per serving)

734 Calories
48g Fat
43g Carbs
34g Protein

Nutrition Facts

Nutrient	Amount	% Daily Value *
Total Fat	48g	61%
Saturated Fat	29g	147%
Cholesterol	140mg	47%
Sodium	750mg	33%
Total Carbohydrate	43g	16%
Dietary Fiber	2g	8%
Total Sugars	10g	-
Protein	34g	68%
Vitamin C	10mg	11%
Calcium	903mg	69%
Iron	3mg	15%
Potassium	391mg	8%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins of Roasted Garlic White Mac and Cheese

Macaroni and cheese has long been a staple of American comfort food, but the addition of roasted garlic and white cheeses brings a modern twist to a classic dish. While traditional macaroni and cheese traces its roots back to 18th-century Europe, particularly France and Italy, it gained popularity in the United States through early cookbooks and home recipes. Roasting garlic before incorporating it into the sauce transforms its pungent flavor into a sweet, nutty, and mellow essence, giving the dish a rich, aromatic depth that differentiates it from the standard cheddar version.

Regional Variations

Across the United States, regional adaptations of macaroni and cheese abound. In the South, it is often baked with a crunchy topping of breadcrumbs or crackers, while Northern recipes may favor creamier, stovetop preparations. The use of Manchego cheese in this particular roasted garlic white mac and cheese introduces a subtle Spanish influence, which is less common in traditional American recipes. This blend of Manchego and white Cheddar, along with roasted garlic, highlights a fusion approach, combining creamy textures with bold, complex flavors.

Differences from Similar Dishes

Unlike classic macaroni and cheese, which primarily uses yellow Cheddar and sometimes a simple milk or cream base, this variation emphasizes layered flavors and textures. Roasted garlic adds depth and sweetness, while the combination of white Cheddar and Manchego provides a nuanced, tangy richness. The topping of brioche breadcrumbs and crispy fried onions contributes a savory crunch, setting it apart from stovetop mac and cheese or simpler baked versions. The addition of horseradish in the sour cream topping introduces a surprising piquant element not commonly found in traditional recipes.

Serving Traditions

Roasted garlic white mac and cheese is often served as a comforting main course at family dinners, holiday gatherings, or upscale casual restaurants. Its sophisticated flavor profile makes it a popular choice for bistros and gastropubs, while home cooks appreciate it as an indulgent, crowd-pleasing dish. It pairs well with roasted vegetables, grilled meats, or a crisp green salad, balancing richness with freshness.

Interesting Facts

Roasting garlic transforms its chemical composition, reducing its sharpness and creating compounds that enhance sweetness and umami. Manchego cheese, originally from Spain, is made from sheeps milk and contributes a firm texture and nutty flavor that melts beautifully in sauces. Additionally, using small shell pasta in this recipe helps capture the creamy sauce in every bite, offering a more decadent mouthfeel compared to standard elbow macaroni. These thoughtful ingredients and techniques elevate a simple comfort food into a gourmet experience.

FAQ about Roasted Garlic White Mac and Cheese Recipe

Leftover Roasted Garlic White Mac and Cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it is fully cooled before placing it in the container to prevent excess moisture from forming.

Yes, you can freeze Roasted Garlic White Mac and Cheese. To do so, allow it to cool completely before transferring it into an airtight freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave.

If you can’t find Manchego cheese, you can substitute it with other semi-firm cheeses like Gruyère, Asiago, or a sharp white cheddar. Each will offer a slightly different flavor, but they will still provide the richness needed for the sauce.

Yes, to make this dish gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta. Make sure to check all your ingredients to ensure they are certified gluten-free.

Yes, you can use a different type of pasta. While the recipe calls for small shell pasta, you can substitute it with any shape you prefer, such as elbow macaroni, penne, or fusilli. The cooking time might vary slightly depending on the size and type of pasta you choose.

To reheat Roasted Garlic White Mac and Cheese, it's best to use the oven. Preheat the oven to 350°F (175°C), cover the mac and cheese with foil, and bake for 15-20 minutes or until heated through. You can also reheat it in the microwave, stirring occasionally, but the texture might not be as creamy.

Yes, you can make the mac and cheese ahead of time. Prepare it up until the point of baking, then cover and refrigerate it for up to 2 days. When ready to serve, bake as directed, adding a few extra minutes if needed to ensure it’s heated through.

Yes, you can use other types of onions, such as yellow onions or white onions, but sweet onions will provide the best flavor profile for caramelization. If you use a different variety, you may want to adjust the cooking time to ensure they soften and caramelize properly.

If you don’t have sour cream, you can substitute it with Greek yogurt for a tangy flavor or even cream cheese for a richer texture. Both alternatives will work well in the topping.

The horseradish adds a sharp, tangy kick to the topping, but if you don’t prefer the heat, you can skip it or reduce the amount. If you want a bit of tang without the heat, try using a teaspoon of Dijon mustard instead.