Garlic Confit Mac & Cheese

This Garlic Confit Mac & Cheese is an ultra-rich, ultra-creamy twist on the classic. Garlic cloves are slowly simmered in olive oil to create a mellow, caramelized garlic confit base, which is then smashed into butter and folded into a luxurious cheese sauce made with cheddar, mozzarella, Parmesan, and Velveeta. Topped with more cheese and baked until golden and bubbly, it’s the ultimate comfort dish for garlic lovers.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 bowls

Calories: 1,014 kcal per serving

Ingredients

30 cloves - garlic
1 cup - olive oil
1 pound - pasta
4 tablespoon - unsalted butter
2 cup - heavy cream
1 ½ cup - cheddar cheese
1 cup - mozzarella cheese
½ cup - Parmesan cheese
⅛ - Velveeta cheese
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
¼ teaspoon - paprika
¼ cup - reserved pasta water

Instructions

Add garlic cloves to a small pan and cover with olive oil. Add a pinch of salt.
Cover and cook on medium-low for 30 minutes or until garlic is soft and lightly browned.
Transfer garlic and oil to a bowl to cool. Smash the garlic into a paste.
Cook pasta in salted boiling water until very al dente. Reserve 1/4 cup pasta water and drain.
In a large skillet, melt butter over medium heat. Add smashed garlic confit and stir to combine.
Cook for a few minutes, then pour in heavy cream and bring to a simmer.
Season with salt, black pepper, garlic powder, onion powder, and paprika.
Add cheddar, mozzarella, Parmesan, and Velveeta. Stir until fully melted and creamy.
Fold in cooked pasta and reserved pasta water. Mix well.
Top with additional cheddar and mozzarella cheese.
Bake at 375°F (190°C) for 20–25 minutes until top is golden and bubbly. Serve hot.