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- 1½ cup elbow macaroni
- 8 oz cheddar cheese
- 4 Tbsps cream cheese
- 1½ cup milk
- 3 Tbsps butter
- ½ small onion finely chopped
- 1 Tbsp All purpose Flour
- 1 large egg slightly beaten
- 1 Tbsp Chicken flavor bouillon seasoning
- Black Pepper to taste
- Salt to taste
- Tabasco Sauce to taste
- 2 cups fresh breadcrumbs
Preheat the oven to 350ºF
Under cook the Elbows for 3 minutes. (If the package says to cook it for 10 minutes, only cook it for 7 minutes.) Drain and set aside until ready to use them.
In a skillet, melt 1 tablespoon of butter, and cook the bread crumbs until golden brown. Set aside until ready to use them.
In a large sauce pan o medium high heat add 2 tablespoons of butter and the chopped onion, cook until the butter is melted and the onion is soft. (3 minutes or so) Then add 1½ tablespoons of all purpose flour, continue to cook stirring constantly for about 1 minute. Then add in the milk, and the cream cheese, season with Chicken bouillon seasoning, black pepper and Tabasco sauce to taste. Bring to a boil. Let it boil for 1 minute, then remove from the stove.
Once milk sauce has stop bubbling, add in the cheese, stir together, then add in 1 egg slightly beaten, stir well until well combine then add in the pasta, stir together, taste the flavor and add any more salt and pepper if needed.
Transfer to a baking dish, top the mac and cheese with the breadcrumbs and bake at 350ºF for about 20-25 minutes or until cooked and golden brown.