ALL AMERICAN MACARONI AND CHEESE WITH PRITONG PINOY TOCINO

Ingredients:

260	grams	PUREFOODS PORK TOCINO, sliced
2	tbsp	DARI CRÈME CLASSIC
1/4	cup	DARI CRÈME CLASSIC
1	tbsp	Well-pounded garlic
1.2	cup	chopped onions
1/2	pc	chicken broth cube
1/4	pc	MAGNOLIA ALL PURPOSE FLOUR, sifted
2-1/2	cups	MAGNOLIA PURE FRESH NATURAL COW’S MILK
250	grams	Bottle MAGNOLIA CHEEZEE SPREAD
300	grams	Raw elbow macaroni noodles, cooked according to package directions

Procedure:

Pan-fry the Purefoods Pritong Pinoy Pork Tocino Slices in a frying pan with a little Dari Creme until light golden brown. Allow to cool briefly and chop into 1/2-inch pieces. Set aside.
Melt the remaining Dari Creme over medium heat in a large wok. Add the garlic and the onions and sauté until the onions are soft. Do not allow the garlic to brown or the sauce will get bitter. Add the chopped tocino and the chicken cube. Continue to sauté until glossy.
Add the flour and mix well. Then pour in the milk and continue to cook, stirring continuously, until the sauce has thickened. Stir in 1 bottle of Magnolia Cheddar Cheezee Spread and allow to boil briefly. Remove from heat, add the noodles and mix until combined.
Transfer to containers and garnish with chopped parsley. Allow to cool for 15 minutes before covering.

Makes 3 servings.

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