From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Garlic Confit Mac & Cheese
Instructions
1
|
Add peeled garlic to a saucepan and cover completely with olive oil. Add a pinch of salt.
2
|
Cover and cook on low for 20–30 minutes until garlic is soft and slightly browned.
3
|
Transfer garlic and oil to a bowl to cool.
4
|
Cook pasta in salted boiling water until very al dente. Reserve 1/2 cup pasta water and drain.
5
|
In a skillet, melt butter over medium heat. Add ~30 garlic confit cloves and mash into the butter.
6
|
Cook for a few minutes, then pour in heavy cream and bring to a simmer.
7
|
Season with salt, pepper, garlic powder, onion powder, and paprika.
8
|
Add cheddar, mozzarella, Parmesan, and Velveeta cubes. Stir until fully melted and smooth.
9
|
Add cooked pasta and pasta water. Stir to combine and cook a few minutes until creamy.
10
|
Top with extra cheddar and mozzarella, then broil until cheese is melted and lightly browned.
11
|
Serve hot and enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by These Carbs Don't Count
Check out more These Carbs Don't Count content!Browse These Carbs Don't Count recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.