Step 1

Roast the garlic: Preheat oven to 400 degrees. Cut the top quarter off of the head of garlic horizontally to expose the cloves of garlic. Place cut garlic on a sheet of aluminum foil. Drizzle enough olive oil over the garlic to cover the top surface. Season with a pinch of salt and pepper. Wrap foil around the garlic to create a closed pouch, and place on a baking sheet. Roast for 45 mins. When cool enough to touch, squeeze out the roasted garlic cloves onto a small plate, and mash the roasted garlic.

Step 2

Make the alfredo: Cook pasta to al dente in salted water according to package directions. Drain, and set aside.

Step 3

Meanwhile, melt butter in a saute pan over medium heat. Add roasted garlic, and saute about 30 seconds- 1 minute until fragrant.

Step 4

Add heavy cream, milk, cream cheese, parmesan cheese, garlic powder, and a pinch of salt and pepper, to taste. Whisk constantly until cheeses are melted and incorporated. Once simmering, reduce heat to low, and simmer sauce for 5-6 mins, whisking occasionally, until the sauce is slightly thickened. Add cooked pasta and thawed broccoli to the sauce, toss to coat, and cook for about 1 minute more. Taste for seasoning, and add another pinch of salt and pepper, if needed.

Step 5

To serve, garnish with shredded parmesan. Enjoy!