1poundelbow macaroni pastaboiled in salted water and drained
⅓cuppanko bread crumbs
1 ½tablespoonsdried parsley
Instructions
For the Roasted Garlic
Preheat oven to 400 degrees. Cut off the top ¼ of the head of garlic and discard. Place garlic, cut side up, onto a piece of foil then drizzle olive oil over top and wrap garlic in foil. Place in oven to roast for about 40 minutes. Remove garlic from oven and reduce heat to 375 degrees. When garlic is cool enough to handle, squeeze the garlic cloves out of their skins into a bowl (should flow out easily). Mash garlic with a fork to form a paste. Set aside.
For the Browned Butter
In a large saucepan, melt three tablespoons of the butter over medium heat, stirring every 30 seconds or so. The butter should bubble (but not pop) and white solids will form in the pan. Continue stirring until butter darkens to a golden color and emits a nutty aroma (total process is about 5 minutes).
For the Macaroni and Cheese
Add flour to browned butter and stir to form a roux. Cook for about two minutes.
Slowly whisk in milk to ensure mixture is smooth and free of lumps. Bring mixture to a light boil then stir in sea salt, white pepper, and roasted garlic paste.
Add 2 ½ cups cheese to the pan, about ½ cup at a time, mixing well between each addition. Stir until all cheese is melted and sauce is uniform in texture and color.
Add in cooked pasta and mix until it is evenly coated with sauce. Transfer into a 9 by 9-inch square baking dish. Sprinkle remaining cup of cheese over top.
In a small bowl, melt remaining 3 tablespoon butter (I just pop in the microwave), bread crumbs, and parsley to form a crumb mixture. Sprinkle this mixture over top of mac and cheese in baking dish.
Place dish in the oven and bake for 25-30 minutes or until top is lightly browned and mac & cheese is bubbly.
Video
Notes
SubstitutionsYou can use non-dairy milk to make mac & cheese. I have had success with almond, walnut, oat, and dairy milk.Shredded cheese from the dairy section of your local grocery store has been coated with an anti-caking agent that keeps the shreds from sticking to each other and the bag. This coating makes the cheese melt in a weird way and it won't coat your macaroni noodles well either. I know it can be tempting to use pre-shredded cheese when making mac & cheese but I promise it doesn't take long to shred your own, especially if you run it through a food processor.Browning ButterCut your butter into small pieces so that they melt evenly and don't use frozen butter because it will pop. Room temperature butter is great for this.Use a light-colored skillet, if you have one, so that you can easily see when the butter darkens.Look for milk solids that will form in the butter. They look like small white bits and should turn light brown as the butter continues to caramelize.Continue stirring every 30 seconds or so until butter is light brown in color and emits a rich, nutty aroma. Remove from heat so as not to burn the butter!