Microwave Macaroni and Cheese

• 1 14 cups elbow macaroni
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 14 teaspoon salt
• 12 teaspoon Worcestershire sauce (optional)
• 12 teaspoon prepared mustard
• 18 teaspoon pepper
• 1 cup milk
• 2 cups aged cheddar cheese
• 14 cup cracker crumb (optional)

1. Cook macaroni in a pot on the stove until el dente.
2. Drain and set aside.
3. While cooking the pasta, grate the cheese and set aside.
4. In a 4 cups glass measuring cup melt the butter for 45 seconds on high.
5. stir in the flour, salt, Worcestershire, mustard and pepper.
6. Warm the milk on high for 1 minute or until warm.
7. Gently stir milk into flour mixture.
8. Cook on high for 3 minutes, stirring once during cooking.
9. Stir, cook on high for 1 minute or until smooth and thickening.
10. Blend in the cheese.
11. Stir until melted.
12. In a 1 1/2 quart micro-proof casserole combine sauce and cooked macaroni.
13. 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.
14. We never have.
15. Cook on 60 (bake) 5 to 6 minutes or until mixture is bubbling.
16. Let stand, covered, 5 minutes before serving.
17. If it turns out to thick add additional milk.

elbow macaroni, butter, flour, salt, worcestershire sauce, mustard, pepper, milk, cheddar cheese, cracker crumb

Taken from www.food.com/recipe/microwave-macaroni-and-cheese-350324 (may not work)