block of Monterey Jack cheese with jalapeno peppers, grated
blocks of extra sharp cheddar cheese, gratedġ 8 oz. Salt & fresh ground black pepper to tasteĢ 10 oz. Gwen Richardson's Marvelous Macaroni and Cheese Muffinsģ tablespoons Frank's Red Hot cayenne pepper sauceġ medium red onion, peeled and chopped very fine Remove foil and continue baking until sauce is bubbly and topping is browned. Taste and adjust salt and pepper if necessary. Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Stirring constantly with a whisk, add milk and roasted garlic paste.Ĭook until sauce is thickened (coats the back of a spoon). Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.Īdd flour and continue to cook for 1-2 minutes. Sauté shallots over low heat in reserved bacon fat for one minute. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Smash cloves with a fork to form a paste.Ĭook pasta according to package directions.Ĭook bacon completely. Remove garlic pulp by squeezing garlic head. Wrap garlic head tightly in a square of heavy foil and roast until tender - about 45 minutes. Drizzle with olive oil and sprinkle with salt and pepper. To roast garlic:Slice ½ inch off the top of the entire head of garlic. Best Mac 'n' Cheese Ever from Laura Macekġ ½ cups fresh white bread crumbs (5 slices, crusts removed)Ĩ ounces extra-sharp Cheddar cheese, grated
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