1 head of garlic, roasted
1 teaspoon olive oil
1 pound Cavatappi pasta
1 package of veggie bacon or ham
1 ½ cups fresh white bread crumbs (5 slices, crusts removed)
½ cup grated Parmigiano Reggiano cheese
8 tablespoons butter
¼ cup minced shallots
½ cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
½ teaspoon pepper
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
Directions: Preheat oven to 350°. Cook pasta according to package directions.
Combine breadcrumbs, veggie bacon or ham, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.
Preheat oven to 375°.
Sauté shallots over low heat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter until translucent.
Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic.
Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.
Stir in cooked pasta. Pour into 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 browned. Enjoy!
I changed this recipe from one I found on ABC News winning recipe-This morning on "Good Morning America," Emeril Lagasse announced the winner of his Best Mac 'n' Cheese Ever Challenge: Laura Macek! The recipe above is just changed a bit so it doesn't contain meat. Congratulations to Laura Macek!