- 4 slices white bread, crusts removed, and torn into crumbs
- 1–1/2 sticks unsalted butter, divided
- 1 large ball of garlic
- Olive oil
- 1 pound uncooked cavatappi pasta
- 6 tablespoons all-purpose flour
- 5 cups milk
- 4–1/2 cups coarsely shredded cheddar cheese
- 2 cups coarsely shredded gouda cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dijon mustard
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- In a small saucepan over medium heat, melt 1/2 a stick of butter. Drizzle over fresh breadcrumbs, toss, and set aside.
- Preheat oven to 400 degrees. Cut the top 1/3 off a head of garlic, and nestle in a piece of tinfoil. Wrap the sides of the foil up around the garlic to make a small bowl. Drizzle the cut side of the garlic with olive oil, and place the top 1/3 back on top. Wrap tightly in foil, and bake for 30 minutes. Remove garlic from oven, and squeeze cooked cloves into a small bowl. Mash with a fork until smooth, and set aside.
- Cook the pasta in a large pot of well-salted water until just shy of al dente, about 2-3 minutes less than package directions. Drain the pasta and set aside. Combine all shredded cheeses in a large bowl, and mix well with your hands to combine. Butter a 13×9-inch shallow baking dish.
- In a large saucepan, melt 1 stick butter over medium heat. Stir in the flour and garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Slowly whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce to a simmer and let cook for 3 minutes. Remove pan from heat, and working a handful at a time, stir in 6 cups of shredded cheese mixture (leaving a cup set aside), dijon mustard, salt and pepper until well combined.
- Add the pasta to the pot, stirring to combine. Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping, and the reserved cup of the shredded cheese blend. Place it on a sheet pan and bake for 20-25 minutes, or until golden brown and bubbling.