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1
Preheat the oven to 400F.
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2
Slice off the top of the garlic bulb to expose the clove interiors.
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3
Brush the bulb with olive oil and wrap it in foil.
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4
Place directly on the center oven rack and roast for about 30 minutes until the cloves are very soft and you can easily squeeze them out of their skins.
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5
A standard garlic bulb should yield about 1/4 cup roasted garlic, which is the amount you need in this recipe.
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6
Line a baking sheet with foil and set aside.
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7
Toss the tomatoes with olive oil, dried basil leaves, salt and pepper.
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8
Place the dressed tomatoes skin side down in a single layer on the prepared pan.
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9
Roast at 400F for 25 minutes.
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10
After removing them from the oven, wait for the tomatoes to cool and then remove the skins.
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11
Dice the cooled tomatoes.
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12
Bring a pot of salted water to a boil over high heat and cook the pasta until al dente, 8-10 minutes.
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13
Drain the pasta and rinse with cold water.
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14
Place in a large mixing bowl.
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15
Add a touch of olive oil and toss lightly.
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16
In a medium saucepan over medium heat, bring the milk to a boil.
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17
Remove from heat.
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18
In a medium, heavy-bottomed saucepan over medium-high heat, melt the butter.
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19
Reduce the heat to low and whisk in the flour, cooking for 3-4 minutes.
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20
Be careful not to brown the mixture.
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21
Slowly add the hot milk, whisking constantly (this will ensure that there are no lumps).
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22
Add the mozzarella, muenster and pecorino romano.
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23
Stir frequently, until the mozzarella is melted and the sauce is slightly thickened.
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24
Taste and season with salt and pepper.
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25
Remove from the heat and stir in 1/2 cup roasted tomatoes, 3 tablespoons fresh basil and 1/4 cup roasted garlic.
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26
Pour the mixture over the pasta and mix thoroughly.
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27
Transfer to a baking dish.
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28
Combine the shredded parmesan and bread crumbs.
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29
Sprinkle the mixture on top of the macaroni.
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30
Bake for approximately 10-15 minutes at 400F.
