Slip roasted garlic from skins; mash garlic to make a paste. Add to grits along with the Velveeta
, 2 Tbsp. butter and cayenne pepper; stir until Velveeta
is completely melted and mixture is well blended. Add egg yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.