Garlic Confit Mac & Cheese

• 2 pints cloves - garlic
• 2 cup - Olive oil
• 1 pinch - salt
• 1 pound - pasta
• 4 tablespoon - unsalted butter
• 30 cloves - confit garlic
• 2 cup - heavy cream
• ⅛  - Salt
• ⅛  - Black pepper
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ½ teaspoon - paprika
• 1 ½ cup - cheddar cheese
• 1 cup - mozzarella cheese
• ½ cup - Parmesan cheese
• 4 cube - Velveeta cheese
• ½ cup - reserved pasta water
• ⅛  - Extra shredded cheddar and mozzarella

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!