Place a large pot full of water on fire with ½ cup dried chopped onions.
When water is boiling add 2 pounds of elbow macaroni cook at a rolling boil for 12 minutes.
Put 3.5 oz of good butter in fry pan, heat until butter melts and then add 1 teaspoon of granulated California garlic and let it sit while you put together everything else.
In a very large bowl put the following….
10 oz of asiago cheese
1/3 pound shredded parmesan cheese
8 oz of provolone cheese
8 oz of sharp cheddar cheese
8 oz extra sharp cheddar cheese
16 oz of Monterey jack cheese (save out 1 cup for topping)
Mix very well.
In a heavy pot put 1 quart of heavy cream and 1 pound of sour cream, turn on low and bring it up to temperature. Add 2 PKG of chicken flavor boost whisk until there are no lumps.
Drain the macaroni and cool down, pour cold water over it.
Dump into a large bowl than the one with the cheese and mix in the cheese, hands work best.
Add 1 tablespoon of Babunya’s spice and 1 tablespoon of Tastefully Simple garlic pepper, mix really well.
Pour the cream mixture over the mac and cheese and mix with a spoon until everything is coated.
Place into Pam sprayed dishes and top with the following.
Put panko bread crumbs a bowl and pour the butter and garlic over the top, add the cup of jack cheese you saved and on container of grated cheese.
Bake at 350 for an hour or until the top is golden brown.
If you freeze a dish be sure it is cover with plastic so no air gets in, will keep for about three months.