Roasted Garlic Mac and Cheese

My family has made many variations on garlic mac and cheese, but I think this one has been the best so far.

Roasted Garlic Mac and Cheese

16 oz. small pasta of choice

1/4 c. olive oil

3 or more garlic cloves, minced

1/4 c. flour

3 c. vegan milk

1 head of roasted garlic*

1/2 c. vegan parmesan

1/3 c. nutritional yeast

Salt and pepper to taste

1/4 c. panko crumbs, toasted (I used Roasted Garlic)

Boil the pasta according to package instructions. Drain, and return to pot.

For the sauce, saute the garlic in the olive oil for one minute. Stir in the flour. Slowly add the milk, whisking the entire time to avoid clumps. Cook 5 minutes the blend the flavors and thicken, continuing to whisk. Add sauce to a blender. Add the roasted garlic, vegan parmesan, nutritional yeast, and salt and pepper. Blend until smooth.

Add the sauce to the pasta and stir to coat. Gently heat over low until pasta is hot and sauce has thickened slightly. stirring occasional. Transfer to a casserole dish.

Sprinkle with the toasted panko crumbs and any additional parmesan you'd like.

*To make roasted garlic: peel and entire head of garlic, and place each individual clove in the middle of a sheet of foil, in a single layer. Drizzle on some olive oil and sprinkle with salt. Fold the foil up with all sides secure. Bake in a toaster oven at 350 for 30 minutes. Let sit in the oven another 10 minutes before removing.