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Preheat oven to 375 F
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Pour broth in a large pot
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Bring to a boil
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Stir in the elbow macaroni and cook according to package instructions until al dente.
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Drain macaroni. Do NOT rinse.
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Pour macaroni back into the pot; heat off
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Stir in the butter until it melts
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Pour in the evaporated milk and half and half.
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Turn heat back on medium.
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Bring mixture to a simmer
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Add in the salt, onion powder, and white pepper.
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Stir in all of the American cheese and half of the rest of the cheeses EXCEPT the cheddar cheese.
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Once cheese melts, turn off the heat.
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Butter a 9x13* baking dish.
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Pour the macaroni into the dish in a single layer.
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Add the remaining cheese on top including the cheddar cheese.
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Bake for 30-35 or until the cheese is as brown on top as you’d like.
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Allow it to rest for 10 minutes.
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Enjoy!