If you love creamy, cheesy, herby, garlicky goodness you are going to fall head over heels in love with this macaroni and cheese. I did. And it happened again and again with each and every bite. I might even go so far as to say this is the best macaroni and cheese I have ever had. The roasted garlic is slightly sweet, the thyme earthy and the fresh cracked black pepper gives it the perfect bite. My mouth is watering just telling you about it. In fact, maybe I’ll make it again tonight.
The idea of putting an egg into macaroni and cheese is one that I’ve heard many times before. I’ve been told that it makes the sauce creamier and kind of custardy. But I had never tried it. I decided that with this macaroni and cheese I’d give it a shot. I am a convert. It is glorious. It gives the cheese sauce an ultra creamy texture. The key however, is to temper the egg with the hot milk mixture before you add it to the sauce. Tempering will prevent the egg from curdling and becoming an eggy mess when you add it to the cheese sauce.
Roasted Garlic and Thyme Mac n’ CheesePrint Recipe
- 1 bulb garlic
- 2 cups dried macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 1/2 cups whole milk
- 1 egg, beaten
- 3 cups shredded medium cheddar
- 2 cups shredded pepper jack cheese
- 2 tablespoons chopped fresh thyme
- 2 teaspoons fresh cracked black pepper
- 1/2 to 1 teaspoon kosher salt
Preheat oven to 400 degrees.
Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place bulb on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 45 minutes or until garlic cloves are soft and golden in color. Allow to cool. Once cool, use a fork to remove the garlic cloves. Mash. Set aside.
Bring a large pot of water to boil. Cook pasta according to package directions. Drain.
Melt the butter in a large pot over medium heat. Whisk in the flour. Allow to cook for one minute. Slowly whisk in the milk. Heat to a simmer but do not boil.
Slowly whisk a couple tablespoons of the heated milk mixture into the egg to temper it. Pour into the milk mixture.
Whisk in the cheese and allow to melt. Whisk in the mashed roasted garlic, fresh thyme, black pepper and 1/2 teaspoon kosher salt. Stir in the pasta. Mix well. Remove from heat and let stand for 5 minutes so sauce can thicken.
Stir. Adjust seasoning if desired. Serve immediately.