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This recipe won Emeril's Best Mac 'n' Cheese Ever Challenge on Good Morning America this morning! With these ingredients, it has to be good.
1 Head of garlic, roasted1 Teaspoon olive oil1 Pound Cavatappi pasta, cooked according to directions1/2 lb. sliced Applewood smoked bacon, cooked and crumbled1 Tablespoon bacon fat1-1/2 Cups fresh white bread crumbs (5 slice, crusts removed)1/2 Cup grated Parmigiano Reggiano cheese8 Tablespoons butter1/2 cup minced shallots1/2 cup flour1 Qt. whole milk6 oz. Gruyere cheese, grated8 oz. extra-sharp Cheddar cheese, grated1/2 Teaspoon pepper1 Teaspoon salt1/4 Teaspoon nutmegTo roast garlic: Preheat oven to 350 degrees. Slice 1/2 inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in heavy foil and roast about 50 minutes. Remove garlic pulp by squeezing head. Smash cloves with a fork to form a paste.TIP: OK, my busy friends. You know you can buy a tube of garlic paste at the grocery store!Topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.Preheat oven to 375 degrees. Saute' shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to saute' shallots in butter and bacon fat until translucent. Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a wisk, add milk and roasted garlic paste. Cook until sauce is thickened. Remove sauce from heat and add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Stir in cooked pasta. Pour into greased baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is brown.