Garlic Confit Mac & Cheese (for the Garlic Girls 😏)

Okay, garlic lovers—this one’s for you. If you’ve ever thought, “I could eat garlic with a spoon,” same. And with this Garlic Confit Mac & Cheese, you kind of can. It’s ultra-creamy, full of slow-roasted garlic flavor, and finished off with a golden, melty cheese crust that dreams are made of. Let’s be honest: garlic confit is already a flavor bomb on its own. But fold it into a creamy mac and cheese? Absolute heaven.

Whether you’re hosting a cozy dinner, meal-prepping for the week, or just feel like treating yourself (highly recommend), this recipe is simple, indulgent, and unapologetically garlicky—in the best way possible.

Why You’ll Love This Garlic Confit Mac & Cheese

🔥 Garlic-Loaded Goodness: We’re talking 30+ cloves of buttery, caramelized garlic.
🧀 Four Cheeses, One Dreamy Sauce: Cheddar, mozzarella, parmesan, AND velveeta for that extra-creamy stretch.
💡 Versatile and Customizable: Add bacon, breadcrumbs, or even truffle oil if you’re feelin’ fancy.
🕒 Make-Ahead Friendly: Garlic confit stores beautifully in the fridge, so you can prep ahead and wow the crowd in minutes.

Ingredients You’ll Need

Let’s break it down—nothing too complicated here, just pantry staples and cheese drawer heroes:

For the Garlic Confit:

2 pints of peeled garlic cloves (or ~60 cloves if using fresh)
Enough olive oil to cover the garlic
Pinch of salt

For the Mac & Cheese:

1 lb pasta (elbow, shells, or cavatappi work best)
4 tbsp butter
30+ cloves of garlic confit (smashable perfection)
2 cups heavy cream
Salt, pepper, onion powder, garlic powder, paprika (to taste)
1.5 cups cheddar cheese
1 cup mozzarella
1/2 cup parmesan
A few cubes of Velveeta
Splash of pasta water (for creaminess)
Extra cheddar + mozzarella for topping

Step-by-Step Instructions

1. Make That Garlic Confit

Start by placing your peeled garlic cloves into a saucepan and cover them completely with olive oil. Sprinkle with a pinch of salt.

Tip: Keep the heat LOW. This isn’t a fry—we’re gently poaching the garlic until golden, soft, and spreadable. It should take about 25–30 minutes. You’ll know it’s ready when it smells sweet and looks slightly caramelized.

Once done, use a slotted spoon to transfer the garlic and oil to a bowl to cool. Save the garlic oil—it’s liquid gold. Drizzle it on toast, pizza, or even roasted veggies.

2. Cook the Pasta

Boil your pasta in well-salted water until just shy of al dente. You want it a little firm since it’ll finish cooking in the sauce. Reserve a small cup of pasta water before draining.

3. Build the Garlic Butter Base

In a new large skillet or saucepan, melt 4 tbsp of butter over medium heat. Add 30 cloves of garlic confit and smash them into the butter using the back of a spoon. Let that garlicky butter bubble for a few minutes to deepen the flavor.

4. Make the Creamy Cheese Sauce

Pour in 2 cups of heavy cream, stir, and bring it to a simmer. Then season with salt, pepper, garlic/onion powder, and paprika. Don’t skip the paprika—it gives the sauce a subtle warmth that pairs beautifully with the garlic.

Slowly stir in your cheeses: cheddar, mozzarella, parmesan, and those creamy Velveeta cubes. Mix until everything melts into a luscious sauce.

Pro Tip: Don’t crank the heat too high here—keep it low and gentle to avoid curdling the cream or separating the cheeses.

5. Combine the Pasta & Sauce

Add your drained pasta into the pan with the cheese sauce. Toss to coat, adding a small splash of the reserved pasta water to help it all come together. It should look glossy and rich—like mac & cheese you’d get at a fancy bistro.

6. Finish & Broil

Transfer everything to a baking dish, then sprinkle the top with extra cheddar and mozzarella. Broil on high for just 2–3 minutes until the top is bubbly and slightly golden.

Let it sit for a minute before serving. (If you can wait, that is!)

Storage Tips

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Add a splash of milk or garlic oil before microwaving to bring back the creaminess.
Freeze? Yes, but skip the broil step and freeze just after mixing the pasta and cheese sauce. Add fresh cheese before baking when ready to eat.

Keira’s Garlic Girl Tip 💁‍♀️

Not ready to confit two pints of garlic every week? Totally fair. Here’s what you can do:

Make a big batch and store it: Garlic confit lasts up to 2 weeks in the fridge when submerged in oil.
Use leftovers creatively: Spread it on toast, mix into mashed potatoes, or stir into soups. It’s basically garlic butter magic.

FAQs

❓ Can I use roasted garlic instead of garlic confit?

Yes, but the flavor will be slightly different. Roasted garlic is more caramelized; confit is silkier and milder.

❓ Is Velveeta necessary?

Nope! But it does give the sauce an ultra-smooth texture. You can sub with cream cheese or extra mozzarella if preferred.

❓ Can I make this dairy-free?

Absolutely. Use your favorite plant-based butter, cream, and cheese alternatives. Just be sure they melt well.

Final Thoughts

If you’re a garlic girl (or garlic guy or garlic they/them), you need this Garlic Confit Mac & Cheese in your life. It’s cozy, luxurious, and surprisingly easy to make. Whether you’re cooking for date night or treating yourself to a night in, this dish is guaranteed to satisfy all your cheesy, garlicky cravings.

Love this recipe? Save it to your dinner board, share it with your garlic-loving bestie, and leave a comment if you try it! Tag @KeiraRecipes on social—I live for seeing your cheesy creations. 🧄🧀❤️