Photo Credit
Becky Luigart-Stayner
The Editors
Ingredients
10 cloves garlic, peeled
4 tablespoons extra-virgin olive oil, divided
1 pound sweet potatoes, peeled and sliced 1⁄4-inch thick
12 ounces macaroni elbows
4 tablespoons (1⁄2 stick) butter
4 tablespoons all-purpose flour
1⁄2 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
3 cups half-and-half
2 cups shredded Italian blend cheese, divided
3⁄4 cup shredded Asiago cheese, divided
pinch of rosemary
3 cloves garlic, minced
1⁄4 cup Italian panko bread crumbs
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