Macaroni And Cheese

• 1 (8 oz.) pkg. elbow macaroni
• 3 c. water
• 1/4 tsp. salt
• 1/4 c. butter or margarine
• 1/4 c. plus 2 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 2 c. milk
• 2 c. (8 oz.) shredded Cheddar cheese
• 1 (2 oz.) jar diced pimiento, drained
• 1 Tbsp. butter or margarine
• 1/3 c. fine, dry breadcrumbs
• 1/2 tsp. dried parsley flakes

1. Combine macaroni, water and 1/4 teaspoon salt in a deep 2-quart casserole.
2. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at High 10 to 12 minutes, or until macaroni is tender, stirring after 5 minutes.
3. Drain well; set aside.
4. Place 1/4 cup butter in a 4-cup glass measure; microwave, uncovered, at High 55 seconds or until melted.
5. Blend in flour and 1/4 teaspoon salt, stirring until smooth.
6. Gradually stir in milk; microwave, uncovered, at High 5 to 6 minutes, or until thickened, stirring after every minute.
7. Add cheese, stirring until melted; stir in pimiento.

elbow macaroni, water, salt, butter, allpurpose flour, salt, milk, cheddar cheese, pimiento, butter, breadcrumbs, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519204 (may not work)