Macaroni Quattro Formaggio

Macaroni Quattro Formaggio image


Confit Garlic:
  • 1 cup extra virgin olive oil
  • 26 garlic cloves, peeled
Mac & Cheese:
  • 1 cup Hood® Heavy Cream
  • 1 1/4 cups Hood® Sour Cream
  • 1 Tbsp. cream cheese
  • 1/2 cup Comté, shredded
  • 1/2 cup Gruyere, shredded
  • 1/2 cup Gouda, shredded
  • 1 dash chipotle hot sauce
  • 1 pinch cayenne pepper
  • 2 tsp. thyme, chopped
  • 3 cloves confit garlic
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. Parmesan, grated
  • 1/2 pound dried pasta, cooked according to package directions
Herbed Bread Crumbs:
  • 4 oz. butter
  • 2 cloves garlic, micro planed
  • 2 cups panko bread crumbs
  • 1 tsp. kosher salt
  • 1/2 cup parsley, chopped


Confit Garlic: Heat oil in small saucepan over medium-low heat. Add the 26 peeled garlic cloves. Cook over very low heat until soft, about 1 hour (do not brown). This can be made up to one month ahead. Keep refrigerated and completely covered in oil.

Mac & Cheese: Combine Hood® Heavy Cream, Hood® Sour Cream and cream cheese in large pot over medium low heat. Let the cream cheese melt, and add the three cheeses. Continue cooking over medium low heat, whisking constantly until cheese has melted. Add all other ingredients (including the 3 cloves of confit garlic, reserve remaining cloves) except Parmesan and mix with a hand blender until combined.

Add cooked pasta and Parmesan cheese and cook until hot and slightly thickened.

Herbed Bread Crumbs: In a large sauté pan, melt the butter with the garlic over medium heat until garlic is lightly toasted. Add the panko bread crumbs and toss gently. Tossing occasionally, allow the panko bread crumbs to slowly and evenly toast in the butter until golden brown. Season with kosher salt. Remove from heat and toss in a medium mixing bowl with the chopped parsley.

Assembly: Pour Mac & Cheese mixture into a casserole dish, top with herbed bread crumbs and serve.
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