Roasted Garlic and Sriracha Mac & Cheese

Preheat oven to 400ºF.

Cut off top part of garlic head, drizzle with olive oil. Loosely wrap in foil and cook for 40 minutes. Remove from oven, let cool until you can handle. Squeeze garlic cloves out of head into a bowl and mash into a paste.

Reduce oven temperature to 375ºF.

Heat milk over medium heat in stove top pan.

Meanwhile, in a large nonstick saute pan (or high-sided skillet), melt butter over medium heat. Once butter is melted, whisk in flour. Whisk for about 1 minute.

Slowly whisk warm milk into butter/flour mixture. Add roasted garlic paste and continue whisking until milk bubbles and starts to thicken, about 5 minutes.

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.

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. Stir in salt, black pepper, nutmeg, cayenne pepper and Sriracha.

Drain and rinse pasta and add into the pan with the cheese sauce. The pour into a baking dish. Sprinkle with remaining 1/2 cup of cheddar cheese. Then sprinkle on panko bread crumbs. Spray with cooking spray (like Pam) to help the bread crumbs brown.

Bake for about 30 minutes, or until top starts to brown.