Bring a large pot of water to a boil and cook elbow macaroni pasta for about 7 minutes. Then strain in a colander and rinse with cold water and set aside.

Preheat the oven to 400 degrees.

Freshly grate your block(s) of cheese and set aside.

In the same empty large pot, melt the butter over medium heat with minced garlic then slowly add in the heavy cream and bring to a slight simmer.

Add in and slowly melt two thirds of the freshly grated cheese until it becomes a thickened sauce. Turn off the heat.

Add the sour cream and stir.

Next, add in all of the cooked macaroni pasta, mix and taste for seasoning.

Transfer and evenly spread the mixture into a baking dish.

Next, take a bag of Maika`i Kaki Mochi and crush into crumbs.

Sprinkle the crumbs and the rest of the freshly grated cheese over the top of the macaroni mixture.

Cover with foil and bake at 400 degrees Fahrenheit for 15 minutes. Then remove the foil and bake for an additional 5 minutes or until the top begins to brown slightly. Be careful not to burn.

Let it cool for 5-10 minutes before serving. Enjoy!