I first made this on a Saturday afternoon when I didn’t feel like doing much.  This takes about the same amount of time as making mac and cheese IF you have roasted garlic.  I had roasted some garlic earlier in the week when I had a spare bulb lying around.

If you are roasting veggies, just add to the oven a garlic bulb with the top cut off, olive oil drizzled on top and wrapped in aluminum foil.  After about 40 minutes to an hour you have lovely roasted garlic that you can pop out and mash. I usually like to leave it in around an hour.

Recipe:

1/2 package or so of bulky pasta or a full package if you are just doing spagetti
1/3 cup good olive oil
2 tsp roasted garlic
1 lemon, juiced (you can also zest it…I should have done that)
2/3 cup grated parmesan
2/3 cup grated aged gouda
Sea salt and fresh cracked black pepper to taste (cheese should make it salty enough)
extra cheese for serving

Boil the pasta. Meanwhile, mix up the remaining ingredients. When the pasta is done mix everything together and serve with the extra cheese.

Brian said it paired rather well with a Centennial IPA (Indian Pale Ale).