Preheat oven to 300F. Into a small baking dish, add the garlic cloves and olive oil.

Transfer the pan into the preheated oven and slow roast the garlic for 60 to 75 minutes or until garlic cloves take on a golden brown color. Remove the pan from oven.

Alternatively, in a small saucepan under low heat, simmer the garlic in oil,stirring occasionally, until the garlic is soft and golden brown, about 20 to 30 minutes.

In a small mixing bowl, add just the roasted garlic cloves and mash into a smooth paste. Set aside.

Cook the pasta in salted water according to package instructions to al dente. Drain and set aside the cooked pasta. To avoid the pasta from sticking together mix in a little bit of oil, about 1 teaspoon into the pasta.

In a large mixing bowl, add the freshly grated cheeses and mix to combine. Transfer 16 ounces (4 cups) of the cheese mixture into a separate bowl. That will be for the sauce. The remaining cheese will be used for layering and topping the mac n cheese.

In a large measuring cup or container, add the milk and heavy cream. Whisk to combine. Set aside.

In a large saucepan or pot under medium heat, melt the butter. Whisk in the seasonings and then the garlic paste.

Once thoroughly combined, add in the flour and cook while whisking continuously for 1 to 2 minutes.

Next, slowly whisk in the combined milk and heavy cream into the roux. Cook the mixture while whisking continuously until it starts to thicken, about 3 to 5 minutes or longer as needed. The sauce should be able to coat the back of a spoon without running off too quickly.

Turn the heat down to low. Whisk in 16 ounces (4 cups) of the cheese mixture into the sauce until it is fully incorporated. Remove the pan from the heat.

In the pan with the sauce, add in the pasta. Mix ingredients together to combine making sure that all of the pasta is evenly coated in the cheese sauce.

Preheat oven to 350F. In a lightly greased 9 x 13 inch baking pan, spoon in half of the mac and cheese. Sprinkle over half of the remaining cheese mixture. Repeat this process ending with the last of the cheese mixture. Cover the pan with aluminum foil.

Transfer assembled mac and cheese to the preheated oven and bake for 25 to 30 minutes or longer as needed. The top cheese layer should be fully melted.

For a toasted top, remove the aluminum foil and broil the mac and cheese for 3 to 5 minutes.

Let the mac and cheese rest at room temperature for 8 to 10 minutes.

Optional step - mix finely minced or grated garlic, about 1 1/2 to 2 teaspoons with enough of the remaining garlic infused oil to coat. Brush the mixture over the top of the mac and cheese for an extra pop of garlic flavor.

Top mac and cheese with finely chopped fresh parsley and serve while warm. Enjoy!