No-Boil Mac and Cheese

Name: No-Boil Mac and Cheese
Yield: 6
Ingredients: 2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted; 2 cups dry, plain bread crumbs (I like Panko); 1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated); 1 1/2 cups whole milk; 1 can (15 ounces) evaporated milk; 1 1/2 cups heavy (whipping) cream; 2 tablespoons dehydrated onion; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange); 8 ounces (about 2 cups) freshly shredded fontina cheese; 1 box (16 ounces) elbow macaroni, uncooked

No-Boil Mac and Cheese was pinched from <a href="http://www.foodnetwork.com/recipes/no-boil-mac-and-cheese-4478415" target="_blank" rel="noopener">www.foodnetwork.com.</a>

INGREDIENTS

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2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted

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2 cups dry, plain bread crumbs (I like Panko)

•

1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated)

•

1 1/2 cups whole milk

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1 can (15 ounces) evaporated milk

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1 1/2 cups heavy (whipping) cream

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2 tablespoons dehydrated onion

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1 teaspoon garlic powder

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1 teaspoon kosher salt

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8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange)

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8 ounces (about 2 cups) freshly shredded fontina cheese

•

1 box (16 ounces) elbow macaroni, uncooked

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