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Ingredients:
| 1 | pack (220 g) | PUREFOODS CLASSIC TOCINO, sliced |
| 1/4 cup + 2 | tbsp | DARI CREME CLASSIC |
| 3 | cloves | garlic, finely crushed (1 tbsp) |
| 1 | pc (80 g) | onion, chopped (1/2 cup) |
| 1/2 | pc | chicken bouillon cube |
| 1/4 | cup | MAGNOLIA ALL PURPOSE FLOUR, sifted |
| 2-1/2 | cups | MAGNOLIA PURE FRESH MILK |
| 1 | bottle (250 g) | MAGNOLIA CHEEZEE SPREAD |
| 300 | grams | elbow macaroni, cooked according to package directions |
| 1 | stalk (5 g) | parsley, chopped (1 tbsp) |
Procedure:
1. Pan-fry tocino in 2 tbsp margarine until light golden brown.
2. Allow to cool briefly then chop into 1/2-inch pieces. Set aside.
3. Melt the remaining margarine over medium heat in a large wok.
4. Sauté garlic and onions until the onions are tender. Do not allow the garlic to brown or the sauce will get bitter.
5. Add the chopped tocino and chicken cube. Continue to sauté until glossy.
6. Add flour and mix well.
7. Pour in milk and continue to cook, stirring continuously, until the sauce thickens.
8. Stir in cheese spread and allow to boil briefly. Remove from heat.
9. Add the noodles and mix until well combined.
10. Sprinkle with parsley before serving.
Makes 8 servings.
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