Mac & Cheese Madness!

This is a delicious recipe for mac and cheese for great meals like thanksgiving and christmas.

* 10 cloves garlic
* 1 large (about 1 pound) orange sweet potato, peeled and cut into 1/4-inch thick slices on the diagonal (learn the difference between sweet potatoes and yams)
* 2 tablespoons extra-virgin olive oil
* 8 ounces cavatappi pasta
* 4 tablespoons unsalted butter
* 4 tablespoons flour
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 3 cups half-and-half
* 2 cups Italian blend shredded cheese (mozzarella, Parmesan & smoked provolone)
* 3/4 cup asiago cheese, shredded
* 1-1/2 tablespoons fresh rosemary leaves, finely chopped
* 2 cloves garlic, finely minced
* 1/4 cup fresh bread crumbs from rustic Italian bread

Preparation

1. Preheat oven to 350°F. Spray a 2-quart baking dish with non-stick cooking spray.
2. Bring a large pot of water to a boil. Add garlic and cook for 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press the blanched cloves; set aside.
3. Bring water back to a boil and add sweet potato slices and cook for 5 minutes or until tender; drain.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Dice sweet potatoes. Set aside.
5. Meanwhile, bring another large saucepan of water to a boil. Add the pasta and cook until al dente. Drain.
6. In a large pot over low heat, melt butter. Add flour and stir to combine. Cook, stirring constantly for 3 minutes. Increase the heat to medium, add in salt and pepper, and, with a wire whisk, gradually add the half & half. Bring to a boil while continuously stirring. Reduce heat, and then simmer for 1 minute. Stir 1-3/4 cup Italian blend shredded cheese and 1/2 cup asiago cheese until melted and smooth. Add the blanched pressed garlic, diced sweet potatoes, minced garlic, rosemary and cooked pasta
. Stir to combine. Pour into greased casserole dish.
7. To make topping, combine remaining tablespoon olive oil, bread crumbs, 1/4 cup Italian blend shredded cheese and 1/4 cup asiago cheese in a small mixing bowl. Stir until well combined. Sprinkle on top of pasta.
8. Bake for 25-30 minutes, or until the cheese is bubbly and the topping golden brown. Serve.