2. Cut 1/4 inch off top of head of garlic to expose cloves. Place garlic, cut side up, on sheet of foil. Drizzle with 1/2 Tbsp. of the oil. Wrap garlic tightly in foil. Bake 50 to 55 minutes or until garlic skin is golden brown and cloves are tender. Cool. Squeeze cloves from skin and mash; set aside.
3. Cook shallots in remaining 1 Tbsp. oil in large saucepan on medium heat 4 minutes. Whisk in milk, cream, thyme, lemon peel, and roasted garlic. Bring to a boil on medium heat; reduce heat to medium-low. Simmer 25 to 30 minutes or until mixture is reduced to 2-3/4 cups. Reduce heat to low. Gradually stir in cheeses until melted.
4. Meanwhile, cook pasta according to package directions for al dente; rinse; drain.
5. Toss cheese sauce, pasta and ham in large bowl. Divide mixture evenly between 6 plates. Sprinkle with parsley and serve.
Nutritional information per serving: Calories 881; Total Fat 51g;
Saturated Fat 29g; Trans Fat 1g; Cholesterol 192mg; Sodium 981mg;
Total Carbohydrate 68g; Dietary Fiber 3g; Total Sugars 8g; Protein 34g