1 tsp pepper or cayenne pepper if you like it a little spicy
2 Tbsp tomato puree
1 small bag of elbow macaroni, boiled and set aside
1/4 cup all purpose flour
1 tsp salt or taste
Dash of turmeric for a wonderful color (optional)
1/4 cup melted butter
2 cups milk
1 egg, beaten
1 Tbsp cream cheese or 3 slices cheddar cheese (optional) for a cheesier taste
Topping option to give a wonderful presentation:
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Let's Make It
Boil the chicken for 15-20 minutes. (Just until juices are clear because you will fry it in spices.) Let cool just enough to where you are able to shred the chicken meat with your hands. Place a little of olive oil in frying pan and add the chicken. Let fry slowly in oil with the chicken bouillon and garlic powder until a little color starts to show on the chicken, about 10 minutes. Add the pepper and tomato puree. If the mixture is too dry add a little of water by tablespoons. The mixture should not be soupy.
While you are frying the chicken slowly make your Bechamel sauce. Add the flour, salt and turmeric together in a sauce pan. Add the remaining ingredients. Make sure all ingredients are well blended and stir constantly over medium heat. Mixture will start to boil. Continue stirring for just a few minutes more. Set aside. Beat in additional milk if sauce becomes too thick. It should resemble a cake batter.
Use an 8x8-inch dish. Pour a little of the Bechamel sauce on the bottom of the pan just to slightly coat. Place a small amount of the macaroni on the bottom just to cover the bottom of the baking dish. Add all the chicken mixture on top this in baking dish. Mix the rest of the macaroni with 3/4 of the Bechamel sauce just to coat and then spoon over the chicken mixture. Pour the remaining 1/3 of Bechamel sauce on top. Sprinkle with parmesan cheese then with the bread crumbs.
Bake at 350°F for 30 minutes or until bubbly and a little golden on the top.