What’s a girl to do with a ton of leftover sauces from pizza night?!? Make pasta of course! This dish was comprised of macaroni tossed with broccoli, sauteed red peppers, seared chicken & (leftover) caramelized onions in a mix of roasted garlic and thyme white sauce and classic tomato pizza sauce. Since the hardest part about making a dish like this is cooking the pasta according to the package and saucing it I’m only going to write a proper recipe for the roasted garlic sauce and let you guys wing the rest.
Tip: Add broccoli florets to the boiling pasta for the last two minutes of cook time then just drain with pasta and add to sauce.
3. tbsp butter
3 tbsp flour
2 cups whole milk, at room temperature
cloves from 3 bulbs of roasted garlic, mashed into a paste
1 tsp fresh thyme leaves, minced
4 oz cream cheese, cut into cubes for quicker melting
kosher salt and freshly cracked black pepper, to taste
Add butter to a sauce pan over medium heat. Once butter has melted add flour to for a roux, cook flour, whisking constantly, for 2 minutes. Slowly pour in milk into the roux while whisking constantly until very smooth. Add roasted garlic paste and thyme to the pan. Bring sauce to a boil then reduce heat and simmer, stirring often to prevent scorching on the bottom of the pan, until thickened, about 10 minutes. Add cream cheese and stir until melted. Season to taste with kosher salt and freshly cracked black pepper. (I think I measured about 1 tsp of kosher salt for this sauce).