This take on the classic baked mac and cheese gets its big garlic flavor in two ways: First, several heads of soft, golden roasted garlic are mashed into a paste and mixed directly in, adding an almost buttery, sweet flavor. Second, freshly grated garlic is sautéed directly into the roux, adding ba lance with a tangy, savory edge. A mix of sharp Cheddar, salty Parmesan and nutty Gruyère (see Tip) is melted alongside the garlic into the creamy cheese sauce, which generously coats the macaroni as it bakes. Be sure to keep it in the oven long enough to build crispy edges and a golden crust on top. ...read more read less