📖 Instructions

1. First things first, let's get that garlic roasting. Preheat your oven to 400°F (200°C). If you have a garlic roaster, great! If not, just wrap the whole garlic head in aluminum foil with a drizzle of olive oil and a pinch of salt. Roast for 45-60 minutes, or until the cloves are soft and fragrant. Trust me, your kitchen will smell amazing!
2. While the garlic is doing its thing, let's cook the pasta. Bring a large pot of salted water to a boil. Add your favorite pasta shape – I like using cavatappi or shells because they capture all that cheesy goodness – and cook according to package directions until al dente. Drain the pasta and set it aside.
3. Time for the cheese sauce! In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly. This creates a roux, which will thicken our sauce. It should look nice and smooth, kind of like wet sand.
4. Slowly pour in the milk, whisking continuously to avoid any lumps. Keep whisking until the sauce is smooth and starts to thicken. This might take a few minutes, so be patient!
5. Now, add the cream cheese and stir until it's completely melted and incorporated into the sauce. This gives the mac and cheese a lovely tang and creamy texture.
6. Take the roasted garlic out of the oven and let it cool slightly. Once it's cool enough to handle, squeeze the cloves out of their skins into a bowl. Mash the roasted garlic with a fork until it forms a smooth paste. It should be super soft and easy to mash.
7. Add the mashed roasted garlic, grated cheddar cheese, grated Gruyère cheese, chopped fresh rosemary, chopped fresh thyme, salt, and pepper to the cheese sauce. Stir until the cheeses are melted and the sauce is smooth and creamy. Give it a taste and adjust the seasonings as needed. I always like a little extra pepper!
8. Add the cooked pasta to the cheese sauce and stir until it's evenly coated. Make sure every nook and cranny of that pasta is covered in cheesy goodness!
9. Pour the mac and cheese into a greased 9x13 inch baking dish. Sprinkle the top with a little extra grated cheese, if desired. This will create a nice, golden crust.
10. Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is bubbly and golden brown on top. Keep an eye on it to make sure it doesn't burn.
11. Remove from the oven and let it cool for a few minutes before serving. This allows the sauce to thicken slightly and prevents you from burning your mouth. I know it's tempting, but resist the urge to dig in right away!