Step 1

Preheat the oven to 250°F (120°C). Grease a 9x13-inch baking dish with nonstick cooking spray.

Step 2

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.

Step 3

Increase the oven temperature to 350˚F (180˚C).

Step 4

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.

Step 5

Add the butter to the warm pasta and mix until the butter is melted. Season with salt and pepper.

Step 6

Stir in half of the cheddar cheese, mozzarella, Provolone, Gouda, and feta until combined.

Step 7

Mix in the evaporated milk and eggs until incorporated. Gently stir in the garlic confit cloves.

Step 8

Transfer the mixture to the prepared baking dish and top with the remaining 1 cup cheddar cheese.

Step 9

Bake in the preheated oven for 40-45 minutes, until bubbly and nicely browned on top.

Step 10

Enjoy!