Gilroy Garlic Mac and Cheese

2 cups whole 

½ cup unsalted butter

½ cup all-purpose flour

2 teaspoons kosher salt

4 large cloves garlic, minced

3 tablespoons unsalted butter, at room temperature

8 ounces dried elbow pasta

1 ½ cups grated gouda cheese

½ cup grated pecorino Romano cheese

Warm milk: Heat milk in a pot over medium heat until it starts to bubble, but is not boiling, 3-4 minutes. Remove from the heat.

Make roux: Heat butter over medium heat in a separate, heavy-bottomed pot. When melted, add flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.

Make sauce: Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal. Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In 2-3 minutes the sauce should become silky and thick. Test doneness by dipping a metal spoon into the sauce. If the sauce coats the spoon and doesn't slide off like milk, it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt.

Prep butter: In a small bowl, mash together the minced garlic and the butter.

Cook pasta: Follow package directions, use salted water and slightly undercook. Drain, rinse with cold water, and drain the pasta again.

Blend: Add sauce, both cheeses, and garlic butter to a large, heavy-bottomed pot and cook over medium heat. Stir until cheese is barely melted, about 3 minutes. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.

Serving: Spoon into bowls and serve hot.