Combine Hood Heavy Cream, Hood Sour Cream, and cream cheese in large pot over medium low heat. Let the cream cheese melt and stir in the three shredded 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 to pot and stir to coat in sauce. Cook until hot and slightly thickened.
Pour Mac & Cheese mixture into a casserole dish or in individual ramekins, top with herbed bread crumbs, and serve.