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  • 1 lb dry macaroni pasta (recommend Barilla)
  • 1 ⅓ cups water, then hot water to thin as needed
  • 4 Tbsp butter, cut into small cubes
  • 12 oz. evaporated milk
  • ½ cup heavy cream
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Salt and black pepper
  • 10 oz. sharp cheddar cheese,* shredded (2 ½ cups)
  • 4 oz. deli American cheese, (recommend Boars Head), shredded (1 cup)
  • 4 oz. Monterey Jack cheese, shredded (1 cup)
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