The other day we went to a good friend's house for dinner. We had a whole fondue experience- cheese fondue, meat fondue and chocolate fondue for dessert. It was all sooo delicious, especially the cheese fondue. That is what inspired me to create this dish. The next time you have a cheese fondue, try it with roasted garlic- it is an amazing combination. I also added broccoli and cauliflower because they are also perfectly paired with cheese sauce.
Roasted Garlic Mac and Cheese with Broccoli and Cauliflower
3 cups broccoli and cauliflower florets
16 oz uncooked small pasta such as macaroni
1/3 cup butter
1/4 cup flour
2 heads roasted garlic, peeled
1 tsp dry mustard
1 cup dry white wine
3 cups milk
4 cups grated cheese, I think a mixture is best-Swiss, Gruyere, Parmesan, provolone etc
pinch of grated nutmeg
salt and pepper
Preheat oven to 425*F. In a large pot of boiling, salted water, blanch broccoli and cauliflower for 30 seconds, remove with a slotted spoon and put in ice bath. Cook pasta in the same water until al dente. Drain pasta when it is about 2 minutes away from being fully cooked. Meanwhile in a medium sauce pan, melt butter over medium heat. Add flour and cook for one minute. Whisk in wine and milk. Add mustard, nutmeg, roasted garlic, salt and pepper. Let simmer for 10 minutes. Stir in 3 cups of the cheese, save one cup of cheese for topping. Spray a 13 x9 inch pan with cooking spray. Mix cheese sauce with pasta, broccoli and cauliflower. Pour into pan. Top with reserved cheese. Bake in oven until golden brown and bubbly, about 15 minutes.
To roast garlic- Preheat oven to 350*F. Take a few heads of garlic. Cut off the top to expose the cloves. Place on aluminum foil. Drizzle with a little olive oil, wrap foil around garlic. Bake until soft, about 45 minutes. Let cool and squeeze cloves from the whole head. Will keep for a couple of days in refrigerator.
Tags: Pasta, Mac and Cheese, Cheese Fondue