Roasted Garlic Mac and Cheese

1 head garlic

Olive Oil, Salt and Pepper

4 Tablespoons unsalted butter

4 Tablespoons flour

1 1/2 cups milk

1 cup shredded fontina cheese

1/4 cup shredded parmesan cheese

1/4 cup shredded romano cheese

1/2-3/4 pound pasta of your choice

10 crumbled Ritz crackers

Salt

Pepper

1.  Roast garlic - slice head of garlic in half horizontally.  Drizzle with olive oil and sprinkle with salt and pepper.  Wrap in heavy duty foil and bake at 350 degrees for about 45 minutes or until garlic is very soft and fragrant.  Cool.

2.  Make the cheese sauce:  Melt the butter in a heavy bottom sauce pan.  Mix all the grated cheeses together in a bowl.  Toss well to combine.  Add the roasted garlic (remove garlic from skins by squeezing gently) and toast slightly.  Add flour and cook for 4 minutes, stirring constantly.  Pour in milk, continuing to stir.  Bring to a simmer and allow mixture to thicken slightly.  Add salt and pepper to taste.  Add most of the cheese to the mixture and continue to stir until cheeses are melted and sauce is smooth.  Reserve enough cheese to sprinkle over the top of the mixture.  Add the cracker crumbs to this reserved cheese.  

3.  While you are making the cheese sauce, bring a large pot of water to a boil, salt well, and cook pasta according to directions on box.  

4.  Drain pasta well, mix with cheese sauce, pour into a broiler safe baking dish and sprinkle with reserved cheese and cracker mixture.  Place under the broiler until cheese is melted and browned slightly.  

5.  Serve with roasted vegetables or salad of your choice.  

You can also add in italian meats when you mix the pasta and cheese together.  I like a few piece of torn procuitto in mine.