Garlic Mac ‘n Cheese

Maybe the greatest comfort food of all time…

This Garlic Mac and Cheese isn’t your average mac and cheese. We’re going to add gruyere, sharp cheddar and parmesan - we’re going to make a thyme-infused milk for the sauce - and the garlic is going to bring everything together in this outrageously creamy and cheesy dish.

It’s going to get suuuuper bubbly under the broiler and your kitchen is going to smell AMAZING.

Ingredients:

½ lb macaroni or small pasta of your choice
3 cups of milk (I used whole)
Fresh thyme
4 tbsp butter
4 garlic cloves
4 tbsp flour
1 tbsp dijon
2.5-3 cups cheese (gruyere, sharp cheddar, parm)
Salt

Preparation:

1. Fill a pot with water and bring to a boil. While you’re waiting on this, heat up 3 cups of milk in a separate pot with some fresh thyme over low-medium heat. Do not bring to a bubble, just lightly heat this up. Remove thyme and set to the side for later. Preheat the oven to 375 degrees.

2. Add macaroni (or small pasta) to salted boiling water and cook until 1 minute before al dente. Reserve ½ cup pasta water for later. Rinse with cold water to stop the cooking and place into a large bowl. Add a knob of butter, stir, and keep on the side for later.

3. In the same pot that you cooked your macaroni, add 4 knobs of butter over medium heat. Once melted, add chopped garlic and sautée for a few minutes. Add flour and keep stirring for 2-3 min. Add warm thyme-infused milk and whisk for a few minutes until it gradually thickens.

4. Remove from heat, add in your cheeses, whisk until smooth and then finish with dijon and reserved pasta water until you have desired consistency (not too thick, not too thin).

5. Add macaroni into your sauce, season with salt, and then pour into oven-safe bowls (or an oven-safe casserole dish). Into a 375 degree oven for 15 minutes and then finish for 3-5 min under the broiler until nice and golden.