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1
Preheat oven to 400 F.
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2
Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic.
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3
You want to roast it in the skin.
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4
Place the bulb on a piece of aluminum foil, place the tablespoon of salted butter on top, pour lemon juice over the garlic and sprinkle with kosher salt.
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5
Bring up all sides of the aluminum foil and twist together to close.
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6
Bake it in the preheated oven for 60 minutes or until garlic cloves are soft and golden in color.
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7
Remove it from the oven and allow to cool.
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8
Once cool, use a fork to remove the garlic cloves from the skin, putting the cloves in a bowl.
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9
Mash.
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10
Set aside.
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11
Bring a large pot of water to boil.
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12
Cook pasta according to package directions.
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13
When done, drain it and set it aside.
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14
Melt the butter in a large pot over medium heat.
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15
Once melted, whisk in the flour.
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16
Allow to cook for one minute.
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17
Slowly whisk in the milk.
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18
Heat to a simmer but do not boil.
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19
Crack the egg into a heatproof bowl.
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20
Slowly whisk a couple tablespoons of the heated milk mixture into the egg to temper it.
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21
Then pour the egg back into the milk mixture.
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22
Whisk in the cheeses and allow to melt.
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23
Whisk in the mashed roasted garlic, fresh thyme, black pepper and 1/2 teaspoon kosher salt.
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24
Stir in the pasta.
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25
Mix well.
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26
Remove from heat and let it stand for 5 minutes so sauce can thicken.
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27
Stir.
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28
Adjust seasoning if desired.
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29
Serve immediately.
