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Export 13 ingredients for grocery delivery
Step 1
Cook pasta shells according to the package directions. Drain and set aside.
Step 2
Melt butter in a large, deep skillet over medium high heat. As soon as butter melts, add chopped onion and cook until translucent. Add garlic and cook until fragrant, about a minute. Whisk in flour. Continue whisking until flour is completely mixed in with butter. Cook for about a minute to get rid of the raw flour taste.
Step 3
Slowly add half and half, a little at a time, stirring constantly so lumps do not form. Simmer for about 3-5 minutes until mixture thickens slightly.
Step 4
While sauce is simmering, combine panko breadcrumbs, melted butter, salt, pepper and chopped parsley in a small bowl with a fork until combined and set aside.
Step 5
Add salt, pepper, garlic powder, onion powder, nutmeg and cayenne to sauce and stir to incorporate.
Step 6
Stir in the cheeses, reserving some for topping. Stir until cheese is melted and sauce is smooth. Add additional salt and pepper to taste.
Step 7
Add the cooked pasta to the pot and stir to evenly incorporate.
Step 8
Transfer the pasta mixture into a buttered 9x13 baking dish; top with remaining cheese and panko breadcrumb topping.
Step 9
Bake at 375 Degrees F° for 20-25 minutes or until golden and bubbly.
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