Garlic Confit 5-Cheese Mac And Cheese
This southern-style mac and cheese has the flavor turned all the way up with 50 cloves of garlic confit.
Tasty Team
81% would make again
Total Time
3 hr 5 min
3 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
2 hr 50 min
2 hr 50 min
Total Time
3 hr 5 min
3 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
2 hr 50 min
2 hr 50 min
Ingredients
for 10 servings
- 50 cloves garlic cloves, peeled and ends trimmed
- 1 cup olive oil, or more as needed
- 1 16-ounce box cavatappi pasta
- 8 tablespoons (1 stick) unsalted butter
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 cup provolone cheese, cut into small pieces
- ½ cup shredded smoked gouda cheese
- 2 tablespoons crumbled feta cheese
- 12 fl oz evaporated milk
- 3 large eggs
Nutrition Info
- Calories 545
- Fat 45g
- Carbs 14g
- Fiber 0g
- Sugar 6g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 250°F (120°C). Grease a 9x13-inch baking dish with nonstick cooking spray.
- Add the garlic cloves to a medium baking dish and cover completely with olive oil. Cover the dish with foil and bake for about 2 hours, or until the garlic cloves are deep golden brown and tender. Set aside to cool.
- Increase the oven temperature to 350˚F (180˚C).
- In a large pot or Dutch oven, cook the pasta in heavily salted water according to the package directions. Drain and return the pasta to the warm pot.
- Add the butter to the warm pasta and mix until the butter is melted. Season with salt and pepper.
- Stir in half of the cheddar cheese, mozzarella, Provolone, Gouda, and feta until combined.
- Mix in the evaporated milk and eggs until incorporated. Gently stir in the garlic confit cloves.
- Transfer the mixture to the prepared baking dish and top with the remaining 1 cup cheddar cheese.
- Bake in the preheated oven for 40-45 minutes, until bubbly and nicely browned on top.
- Enjoy!
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