Half a bag of chopped frozen onions
(or use some fresh)
salt and pepper
2 cloves of garlic (we always guess on
the garlic)
2 extra large chicken bouillon cubes
Oil for sauteing (Jason’s original
recipe calls for butter instead for
you purists out there).
1 cup flour
3 cups water
2 cans low-fat condensed milk
1/2 pound of cheese cut into cubes
2 bags of macaroni noodles.
Sauté onions, chicken bouillon
cubes , and garlic in oil. Once sauteed,
add condensed milk, 3 cups of water, and
stir in flour to thicken. Add cheese and
stir until it melts. Add cooked macaroni
noodles to cheese mixture and stir.
Sprinkle paprika on top. Place in a
casserole dish and bake at 375 for 30
minutes.