It's hard to go wrong when you combine garlic and mac & cheese (see my previous recipe). This one is NOT for vampires or those feint of garlic heart—it's filled with sharp garlicky flavor, complemented by creamy cheddars and a soft garlic & herb cheese. Best of all, it's made in one pot, so easier clean up for you once it's gone.
Ingredients
1 lb. cavatappi
5 cups whole milk
2 lbs. sharp cheddar, I used a mix of yellow and Vermont
8 garlic cloves, grated
1/2 teaspoon salt
1 teaspoon paprika
2 teaspoons garlic powder
A few turns of black pepper
1 tablespoon Dijon mustard
1 5.2oz. block Boursin Garlic & Herb cheese
Directions
Add the pasta and milk to a high-walled pan over medium heat and cover.
Grate the cheese using the wide holes of a box grater
After about 10 minutes, add the garlic, salt, paprika, garlic powder, dijon mustard, and a few turns of fresh black pepper to the pan and stir to combine. (The pasta shouldn't be cooked yet—once it is, that's when the fun begins.)
As soon as the pasta is al dente (about 10 minutes more, but keep a close eye), add the Boursin and stir to melt.
Add 2/3 of the shredded cheese into the pan and stir to melt.
Top with the remaining 1/3 cheese and place under the broiler to melt. Serve immediately.
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