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Ingredients
  • ¼ cup unsalted butter
  • ¼ cup flour
  • ¾ lb. penne or elbow pasta
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • A pinch each of nutmeg and white pepper
  • 2 cups sharp cheddar cheese, grated; 1 cup reserved for topping
  • 1 ½ cup gruyere cheese, grated
  • 1 cups white cheddar, grated
  • 1 cup Parmigiano Reggiano, grated
  • ½ cup sour cream
  • ¼ cup green onion, sliced thin
  • Kosher salt, to taste
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