3 cups shredded cheese; cheddar, gruyere, or gouda
1 lb macaroni, cooked to package instructions
Kosher salt + freshly ground black pepper
1/4 cup bread crumbs
2 tbsp finely grated parmesan cheese
2 tbsp olive oil
Directions
Preheat oven to 400º F. Place vegetables on a parchment lined baking sheet and add ¼ cup olive oil and season generously with salt and pepper. Toss to combine. In a small square of aluminum foil, place the whole head of garlic and 1 tbsp olive oil. Fold up the sides nice and tight and place on the baking sheet. Bake for 30-35 minutes, or until the vegetables and garlic are soft and fragrant. Cool slightly, then puree the vegetables in a food processor until smooth- squeezing the roasted garlic out of the peels.
In a sauce pot, melt the butter on medium low. Add onion and garlic, and sauté 3-4 minutes. Add the flour and stir well, then slowly pour in the milk and whisk until smooth. Add cheese, mustard, vegetable puree and mix over low heat until smooth and heated through. Season with about ½ tsp salt and a good pinch of pepper. Fold sauce into the pasta and pour into a greased 9x13” baking pan or large casserole dish.
Combine the bread crumbs with parmesan and olive oil- sprinkle over pasta. Bake at 375 degrees for 25-30 minutes until the sauce is bubbly and golden.
