Heat Savory Meat Base, thawed, in a Dutch oven over medium heat. Stir in the next 4 ingredients. Cover, reduce heat, and simmer 15 minutes. Discard bay leaf. Stir in 4 cups hot cooked elbow macaroni; cook 5 more minutes. Top with sour cream and sliced green onions.
My husband loved this...I found it so easy to have the savory base and just add to it.
I will definately make it again. I made a salad and some cornbread with it.