Macaroni and Cheese with Ham

• 1 head of garlic
• 1 1/2 tablespoons olive oil
• 2 large shallots, minced
• 2 cups whole milk
• 2 cups whipping cream
• 1/2 teaspoon chopped fresh thyme
• 1/8 teaspoon finely grated lemon peel
• 8 ounces extra-sharp cheddar cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 pound ditalini or conchiglie pasta
• 8 ounces Westphalian or Black Forest ham, cut into 1/4-inch pieces (about 2 cups)
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 350F.
2. Cut top 1/4 inch off head of garlic to expose cloves.
3. Place garlic, cut side up, on sheet of foil.
4. Drizzle with 1/2 tablespoon oil; sprinkle with salt and pepper.
5. Wrap garlic with foil to enclose tightly.
6. Bake until skin is golden brown and cloves are tender, about 55 minutes.
7. Cool.
8. Squeeze cloves from skin.
9. Heat remaining 1 tablespoon oil in large saucepan over medium heat.
10. Add shallots; saute until tender, about 4 minutes.
11. Whisk in milk, cream, thyme, lemon peel, and roasted garlic.
12. Simmer over medium heat until reduced to 2 3/4 cups, about 30 minutes.
13. Reduce heat to low.
14. Gradually stir in cheeses.
15. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
16. Drain.
17. Toss cheese sauce, pasta, ham, and parsley in large bowl.
18. Season to taste with salt and pepper.

garlic, olive oil, shallots, milk, whipping cream, thyme, lemon peel, cheddar cheese, parmesan cheese, conchiglie pasta, ham, parsley

Taken from www.epicurious.com/recipes/food/views/macaroni-and-cheese-with-ham-108624 (may not work)