This dish is all about flavor, y’all. I took two detours from an otherwise standard mac & cheese recipe and the result is well worth the little bit of extra effort. Browning the butter takes just a couple minutes and adds no extra steps to the mac-and-cheese-making process. Roasting the garlic takes more time (about 40 minutes) but can be done ahead of time, so don’t worry about that. The flavor impact of these two things is definitely worth it. I love the normal taste of garlic in my cooking but roasting it mellows it out to something milder and almost sweet. Plus, you can avoid the strong garlic-breath factor afterward! Browned butter has a slightly nutty or toasted aroma and the flavor is deeper and richer than that of normal melted butter. While brainstorming this recipe, I worried that there would be too much going on. Mac & cheese is wonderful on it’s own, after all. But the finished dish had the creaminess of classic mac with just a subtle something extra going on flavor-rise.
You might be tempted to hold back on your typical seasonings and such due to the flavor profile of this dish but learn from the mistake I made during my first attempt and don’t skimp on the salt and pepper. 🙂 I also upped the cheese a bit from other recipes you might have seen. My first attempt also needed more of that. The final recipe you see today should be ooey and gooey (in a good way) with a bit of crunch. I’m excited to take some to a Friendsgiving dinner this weekend.
You might also want to check out my deluxe mac & cheese from a couple of Thanksgivings ago. Thanks for reading!
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