- 1 bulb garlic
- 1 tablespoon extra virgin olive oil (EVOO), plus additional for drizzling
- 1 1/2 cups breadcrumbs
- 1/4 cup flat leaf parsley (about a handful), chopped
- 2 tablespoons fresh thyme leaves, chopped
- Salt and ground black pepper
- 1 pound macaroni or small shells
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup white wine or sherry
- 1 1/2 cups milk
- A few grates fresh nutmeg
- 1 1/2 cups grated Parmigiano Reggiano
- 2 cups shredded Gruyere cheese
- 1 pound bay scallops, chopped
Pre-heat oven to 375ºF.
Slice 1/4 of an inch off the top of the garlic bulb, exposing the top of all cloves. Place garlic onto a small piece of aluminum foil and drizzle with EVOO. Enclose garlic in a small pouch and roast in oven until cloves are deep golden brown, about 45 minutes. Remove from oven and cool.
Squeeze roasted garlic cloves out of bulb and into a medium mixing bowl. Mash into a paste with a fork. Add breadcrumbs, parsley, thyme, some salt and pepper to bowl, and stir to combine. Reserve.
Place a large pot of water over high heat to boil water. When water comes up to a full boil, season with salt.
Drop macaroni and cook to al dente according to package directions. Drain cooked pasta and reserve in pot it was cooked in.
Place a medium saucepan over medium-high heat with the butter. When the butter has melted, sprinkle the flour over top and cook for about 1 minute. Whisk in the white wine, milk, nutmeg, some salt and pepper into the sauce and bring up to a bubble. Simmer until thickened, about 2 minutes.
Remove the sauce from heat and stir in bay scallops, 1 cup Parmigiano (eyeball it) and Gruyere, reserving a handful of Gruyere for the tops. Stir to melt cheeses then toss sauce with cooked pasta. Transfer mac to six ramekins and top with the reserved breadcrumb mixture and the reserved cheese.
Arrange ramekins on a baking sheet and bake until tops are golden brown and filling is bubbling, about 25 minutes. Serve warm.