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Categories:
elbow macaroni salt chicken Cheddar cheese Swiss cheese Parmesan cheese butter flour milk salt paprika Tabasco sauce onion fresh parsley breadcrumbs
Viewed: 67 - Published at: 9 years agoIngredients
- 2 cups elbow macaroni
- 12 teaspoon salt
- 1 chicken bouillon cube
- 1 cup cheddar cheese (Grated)
- 12 cup swiss cheese (Grated)
- 12 cup parmesan cheese (Grated)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 14 teaspoon salt
- 18 teaspoon paprika
- 18 teaspoon Tabasco sauce
- 1 medium onion (Chopped Fine)
- 1 tablespoon fresh parsley (Chopped)
- 14 cup fine breadcrumbs
Method
- Boil salted water to cook macaroni.
- When boiling add in bouillon cube and dissolve.
- Then add in macaroni and cook to al dente.
- Drain macaroni and pour into a large greased casserole dish
- Mix cheeses in a medium bowl.
- Melt butter in a large saucepan, slowly stir in flour to for a paste.
- Add milk a little at a time stirring constantly.
- Stir in cheeses gently and stir.
- Add salt, paprika, Tabasco and onion.
- Pour cheese sauce evenly over macaroni
- Mix bread crumbs and parsley together and sprinkle on top.
- Bake in preheated oven of 350F for 25-30 minutes, until top is browned.
