MICROWAVE MACARONI AND CHEESE
2 cups elbow macaroni
2 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
1 teaspoon salt
1 tablespoon instant minced onion (optional)
2 cups shredded Cheddar cheese
Cook macaroni according to package directions; drain. Place in 2-quart microproof casserole; set aside (keep warm).
Place butter in 4-cup measure. Cook on HI (max. power) 1 minute, or until melted. Stir in flour until blended; set aside.
Pour milk into 2-cup glass measure. Cook on 70 percent power 2 minutes. Stir into flour-butter mixture. Cook on HI (max. power) 5 to 6 minutes, or until thickened, stirring frequently. Add salt and onion. Add cheese; stir until melted. Pour over macaroni; blend well.
Serve immediately.
Makes 4-6 servings
From: Recipelink.com
Source: Sanyo Microwave Cookbook, 2nd printing, 1984
2 cups elbow macaroni
2 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
1 teaspoon salt
1 tablespoon instant minced onion (optional)
2 cups shredded Cheddar cheese
Cook macaroni according to package directions; drain. Place in 2-quart microproof casserole; set aside (keep warm).
Place butter in 4-cup measure. Cook on HI (max. power) 1 minute, or until melted. Stir in flour until blended; set aside.
Pour milk into 2-cup glass measure. Cook on 70 percent power 2 minutes. Stir into flour-butter mixture. Cook on HI (max. power) 5 to 6 minutes, or until thickened, stirring frequently. Add salt and onion. Add cheese; stir until melted. Pour over macaroni; blend well.
Serve immediately.
Makes 4-6 servings
From: Recipelink.com
Source: Sanyo Microwave Cookbook, 2nd printing, 1984
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