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1
Preheat oven to 400 degrees F.
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2
Cut off top part of garlic head, drizzle with olive oil.
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3
Loosely wrap in foil and cook for 40 minutes.
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4
Remove from oven, let cool until you can handle.
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5
Squeeze garlic cloves out of head into a bowl and mash into a paste.
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6
Reduce oven temperature to 375 degrees F.
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7
Heat milk over medium heat in stove top pan.
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8
Meanwhile, in a large nonstick saute pan (or high-sided skillet), melt butter over medium heat.
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9
Once butter is melted, whisk in flour.
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10
Whisk for about 1 minute.
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11
Slowly whisk warm milk into butter/flour mixture.
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12
Add roasted garlic paste and continue whisking until milk bubbles and starts to thicken, about 5 minutes.
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13
Meanwhile, start boiling water for pasta (I use the same pan I warmed the milk in and just rinse it out) and cook 2 minutes less than package directions.
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14
After the milk has thickened, remove pan from heat, stir in Havarti cheese and 3 cups of cheddar cheese (save 1/2 cup for topping) into milk until it melts.
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15
Stir in salt, black pepper, nutmeg, cayenne pepper and Sriracha.
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16
Drain and rinse pasta and add into the pan with the cheese sauce.
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17
The pour into a baking dish.
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18
Sprinkle with remaining 1/2 cup of cheddar cheese.
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19
Then sprinkle on panko bread crumbs.
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20
Spray with cooking spray (like Pam) to help the bread crumbs brown.
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21
Bake for about 30 minutes, or until top starts to brown.
