Step 1

Bring 6 cups chicken stock and 1 1/1 cubes chicken base/bouillon to rolling boil in medium saucepan.

Step 2

Add macaroni and cook until al dente, 8 to 10 minutes.

Step 3

Drain and put in large bowl, toss with olive pomace oil and lemon juice.

Step 4

Melt 2 tablespoons butter in large saucepan over medium-low heat.

Step 5

Whisk in flour and cook, whisking constantly, 3 minutes.

Step 6

Gradually whisk in heavy cream, half n half, and sour cream.

Step 7

Stir in sautéed onion and garlic mixture, , sugar and Tabasco.

Step 8

Simmer gently, stirring often, 15 minutes.

Step 9

Remain on low heat and stir in 1 1/2 cups of Gruyere and Parmesan cheese.

Step 10

Season to taste with pepper.

Step 11

Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3 - 4 ramekins) and sprinkle with 1/2 of remaining cheese mixture.

Step 12

Top with remaining macaroni and remaining cheese mixture.

Step 13

Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat.

Step 14

Add panko and toss to coat. (Don’t brown in pan)

Step 15

Sprinkle buttered panko and over top of macaroni.

Step 16

Bake at 350: F. until panko is lightly browned, about 25 - 30 minutes.

Step 17

Let stand 5 minutes before serving. Makes 4 servings.