Ingredients

• 1 tablespoon unsalted butter

• 1 medium onion,

• 2 Black Garlic cloves, finely chopped

• 2 ¼ cups half-and-half

• 1 large egg

• Salt & freshly ground pepper to taste

• 4 cups elbow macaroni

• ¾ cup of cheddar, shredded

• ¾ cup mozzarella shredded

• ¾ cup freshly grated Parmigiano-Reggiano cheese

• Salt & freshly ground pepper to taste

Directions

Preheat the oven to 350 degrees F. Lightly grease a 2-quart baking dish. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked. Whisk the egg and half and half together in a large cup. Add butter and cheese to the egg and half and half and toss in black garlic. Stir well.

Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish. Bake uncovered, for 30 to 40 minutes, or until the top is brown.