Macaroni and Cheese with Roasted Garlic and Paprika

‘Mac and cheese’ is notoriously known for being dry, bland and super boring. I’m about to change this with my version of an unforgettable Macaroni and Cheese with Roasted Garlic and Paprika. Sweet caramelised garlic is the secret to the ultimate indulgent cheese sauce that forms the basis of this dish.

To be very truthful, Macaroni and Cheese has never been a dish that I thoroughly enjoyed. It can easily become dry and often lacks depth of flavour. As a result, I made it my mission to recreate this famous dish using minimal ingredients but to still deliver on taste.

Traditionally this dish is vegetarian, however, adding smoked bacon to it really ups the ante. It is up to you though whether to do so or simply leave it out. Either or, this Macaroni and Cheese will not disappoint.

If you’re keen to have fresh rolls as a side dish to this main, then our easy homemade bread rolls is a winner.

A Family Favourite

I’m sure that many of you would agree that having a recipe that is quick and easy to make is the ultimate win. Not many of you enjoy the kitchen as much as I do. Taking into account preparation time, cooking time, and flavour you want to deliver a winning dish. Getting buy-in from family members, especially the children, is what ultimately places it in the family favourite hall of fame.

Ultimate Macaroni and Cheese Tips

• Use freshly grated cheese – try and stay away from pre-shredded cheese. Freshly grated cheese melts better and will incorporate into the bechamel much faster. This is because it does not contain any anti-caking agents (which is the white powdery substance often found on pre-grated cheese).
• Don’t overcook your pasta – I always take the pot of boiling pasta off just before it’s al dente. As the hot cheese sauce will continue to cook the pasta once you place it in the oven.
• Stir in a tablespoon of olive oil – if you’re pasta is going to stand a bit before you add it to the sauce, stir a tablespoon of olive oil through it to avoid it from clumping together.
• Add a little bit of milk at a time and stir constantly – The key to a really good bechamel (white sauce) is to avoid lumps from forming by adding the milk slowly and stirring or whisking continuously while you do this.
• Plenty of sauce – I like to make a lot of sauce as the macaroni will continue to absorb most of it while it bakes away. There is nothing worse than a dried-out Mac and Cheese.
• How long can Mac and Cheese stay in the fridge? This Macaroni Cheese recipe is good for approximately 2 days in the fridge. Keep in mind that it could be dry by the time you would like to eat it the second time around. I suggest grating additional cheese over the top before popping it back into the microwave.
• Freezing? Yes! Assemble, cool, do not bake, just freeze it. Thaw then on the day of, bake per the recipe.
• Don’t be afraid to add other ingredients? This recipe is superb as is, but you can also choose to add any of the following:
  • Swop the bacon for cooked and shredded chicken/Canned tuna/Mince Meat
  • Add a teaspoon of chopped chillies
  • Grate a teaspoon of fresh nutmeg into the bechamel sauce
  • Add a teaspoon of onion powder
  • Add chopped red or green pepper
  • Chopped veggies, such as steamed broccoli or cauliflower
  • Peas
  • Finish off with breadcrumbs before baking

You’ll be glad to know, that this dish can be created in 50 minutes. At first, it may seem time-consuming, but keep in mind that it bakes for 30 minutes.

Here’s how…

How to make Macaroni and Cheese with Roasted Garlic and Paprika

Many ‘Mac n Cheese’ dishes include a variety of cheeses to give it that richness of flavour. With only cheddar cheese and a sprinkle of parmesan, you can achieve the same. The secret to my recipe is the caramelised garlic and paprika. Remember, if you want to keep it vegetarian simply omit the bacon.

You’ll first need to roast and caramelise the garlic. Take 5 or 6 bulbs, place, with skin on, in a foil parcel and drizzle with a bit of olive oil. Bake at 200 degrees celcius for approximately 10 minutes, or until they are soft and caramelised. Don’t overdo it, as it will further caramelize in the roux when you make the bechamel sauce.

If you are adding bacon to your macaroni, now is a good time to put it in the oven to cook while you continue making the cheese sauce. Don’t forget to check on it.

Make a basic butter-flour roux by melting the butter in a heavy-bottomed saucepan over medium heat. Make sure your pot is big enough to add the pasta to the sauce later. Stir in the flour and cook, stirring constantly either using a wooden spoon or whisk, until the paste cooks and bubbles a bit. Do not let it brown or burn. This takes approximately 2-3 minutes.

Remove the garlic skin and using a fork, mash the cloves into a paste. Add to the roux.

Slowly add the milk whilst continuing to whisk. Bring the sauce to a boil, don’t stop whisking. Now reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, paprika, and salt and pepper to taste until well combined.

Check on your bacon!

Meanwhile cook the pasta in a large pot of well-salted water until it’s just about al dente. (As mentioned before I don’t cook it until it reaches al dente stage, as I don’t like for it to become soft and soggy. Instead, I let the pasta continue cooking whilst in the oven). Drain the pasta, reserving 1/2 cup of the cooking water.

If you don’t add the pasta to the sauce right away, then add a tablespoon of olive oil and stir through. This prevents them from sticking together.

Add the pasta to the cheese sauce and give it a good stir. Roughly chop your tomatoes and add, together with your picked thyme to the cheese sauce. If you find there is not enough sauce, add the pasta water that you have kept aside from earlier. The key is to have enough sauce. If it’s already looking dry you need to add more liquid.

Stir in the cooked chopped bacon.

Place in an ovenproof dish and bake at 200 degrees celcius for approximately 20 minutes. Add grated cheese and bake for a further 5-10 minutes or until the cheese is melted and golden brown.

Until next time!

Print Recipe

5 from 1 vote

Macaroni and Cheese with Roasted Garlic and Paprika

'Mac and cheese' is notoriously known for being dry, bland and super boring. I'm about to change this with my version of an unforgettable Macaroni and Cheese with Roasted Garlic and Paprika. Sweet caramelised garlic is the secret to the ultimate indulgent cheese sauce that forms the basis of this dish.

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Dinner, Lunch, Main Course, Supper

Cuisine: American

Keyword: Bacon, cheese, dinner rolls, Garlic, Mac and Cheese, Mac n Cheese, Macaroni and Cheese, paprika, Supper, vegetarian, Veggie

Servings: 6 people

Ingredients

• 500 gram Macaroni
• 5 cloves Garlic
• 70 gram Butter
• 40 gram Flour
• 850 ml Milk
• 1 tsp Paprika
• 1 cup Cheddar Cheese + extra to sprinkle on top
• ¼ cup Parmesan Cheese
• 250 gram Bacon Optional
• 1 tsp Thyme 4 sprigs of fresh thym – picked
• Salt and Pepper to taste
• Olive Oil

Instructions

• Preheat oven to 200° Celcius and prepare oven proof dish.
• Take 5 or 6 bulbs of garlic with skin on and place in a foil parcel. Drizzle with olive oil and bake at 200° degrees celcius for approximately 10 minutes, or until they are soft and caramelised. Don't overdo it, as it will further caramelize in the roux when you make the bechamel sauce.
• Remove garlic and add place the bacon into the oven.
• Melt the butter in a heavy-bottomed saucepan over medium heat. Make sure your pot is big enough to add the pasta to the sauce later. Stir in the flour and cook, stirring constantly either using a wooden spoon or whisk, until the paste cooks and bubbles a bit. Do not let it brown or burn. This takes approximately 2-3 minutes.
• Remove the garlic skin and using a fork, mash the cloves into a paste. Add to the roux.
• Slowly add the milk to the roux whilst continuing to whisk. Bring the sauce to a boil, don't stop whisking. Now reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, paprika, and salt and pepper to taste until well combined.
• Remove your cooked bacon!
• Meanwhile cook the pasta in a large pot of well-salted water until it's just about al dente. (As mentioned before I don't cook it until it reaches al dente stage, as I don't like for it to become soft and soggy. Instead, I let the pasta continue cooking whilst in the oven). Drain the pasta, reserving 1/2 cup of the cooking water.
• If you don't add the pasta to the sauce right away, then add a tablespoon of oilve oil and stir through. This prevent them from sticking together.
• Add the pasta to the cheese sauce and give it a good stir. Roughly chop your tomatoes and add, together with your picked thyme to the cheese sauce.
• If you find there is not enough sauce, add the pasta water that you have kept aside from earlier. The key is to have enough sauce. If it's already looking dry you need to add more liquid.
• Stir in the cooked chopped bacon.
• Place in an ovenproof dish and bake at 200° celcius for approximately 20 minutes. Add grated cheese and bake for a further 5-10 minutes or until the cheese is melted and golden brown.

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