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Ingredients
  • ½ pound elbow pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 2 (12-ounce) cans evaporated milk*
  • 12 ounces shredded extra-sharp cheddar cheese, about 3 cups, divided
  • ¼ cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives
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