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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. pasta (elbow macaroni, cook two minutes less than what the directions call for!)
- 2 cups shredded sharp cheddar cheese
- 4 slices smoked provolone cheese (cut into tiny strips, non-smoked is fine)
- 1 cup shredded Parmesan cheese (fresh is best here, not that jarred stuff)
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 1/2 cups milk
- 6 oz. evaporated milk
- 1/2 cup sour cream
- 1/2 Tbsp. corn starch
- 1/2 Tbsp. Dijon mustard
- 1/2 Tbsp. chicken (bullion crumbles)
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried parsley
- 1/2 tsp. salt
- 1/8 tsp. crushed red pepper flakes
- 3/4 cup panko bread crumbs
- 1/2 Tbsp. italian seasoning
- 1 dash salt
- 2 Tbsp. butter (melted)
- 1 Tbsp. olive oil
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