Microwave Macaroni and Cheese
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄4 cups elbow macaroni
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon Worcestershire sauce (optional)
- 1⁄2 teaspoon prepared mustard
- 1⁄8 teaspoon pepper
- 1 cup milk
- 2 cups aged cheddar cheese
- 1⁄4 cup cracker crumb (optional)
directions
- Cook macaroni in a pot on the stove until el dente. Drain and set aside.
- While cooking the pasta, grate the cheese and set aside. In a 4 cups glass measuring cup melt the butter for 45 seconds on high. stir in the flour, salt, Worcestershire, mustard and pepper. Warm the milk on high for 1 minute or until warm. Gently stir milk into flour mixture. Cook on high for 3 minutes, stirring once during cooking. Stir, cook on high for 1 minute or until smooth and thickening. Blend in the cheese. Stir until melted.
- In a 1 1/2 quart micro-proof casserole combine sauce and cooked macaroni.
- The original recipe calls for only 1 1/2 cups of cheese being added to the sauce and the other 1/2 cup being mixed with the cracker crumbs and place on top. We never have.
- Cook on 60 (bake) 5 to 6 minutes or until mixture is bubbling. Let stand, covered, 5 minutes before serving. If it turns out to thick add additional milk.
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