MACARONI AND CHEESE
Source: from Mastering Microwave Cookery by Cone and Snyder
Makes 4 servings

A topping of buttered bread crumbs or crushed potato chips provides a brown, crisp appearance.

4 cups cooked hot elbow macaroni
4 tablespoons butter or margarine
2 cups grated mild cheddar or American cheese
3/4 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup fine dry bread crumbs

In a 3-quart casserole combine the hot macaroni and 2 tablespoons butter; stir until the butter is almost melted. Add the cheese, milk, salt, and pepper, stirring well to blend.

Cover tightly and cook on MEDIUM (50%) for 12 minutes, or until the cheese is melted and the milk thickens, stirring every 4 minutes. Set aside.

Place the remaining 2 tablespoons butter in a 1-cup glass measure.

Cook on HIGH (100%) for 35 seconds to 1 minute to melt.

Stir in the bread crumbs. Sprinkle on top of the macaroni. Let stand for 2 minutes.

VARIATIONS:

Macaroni and Cheese with Potato Chip Topping:
Substitute 1/2 cup crushed potato chips for the bread crumbs and remaining 2 tablespoons butter.

Macaroni and Cheese with Zing:
Add 2 dashes Tabasco to the milk before stirring into the macaroni.

Macaroni and Cheese with Ham:
Add 1 cup chopped cooked ham to the finished macaroni and cheese.