Macaroni and Cheese (A Microwave Recipe)

When I helped them move into their first house and outfit the kitchen, That Girl's husband couldn't understand why anyone would want a large microwave oven.  "You don't cook in it; it's just for heating up food for the kids."

I beg to differ - I COOK in the microwave all the time!

This recipe is adapted from a book that came with my very first microwave (1984!).  The cheese sauce is cooked totally in the microwave.  The macaroni is cooked on the stovetop, the sauce is added, then it's all finished in the microwave.  It's a big favorite at our house, usually served with smoked sausage and a vegetable.


Creamy Macaroni and Cheese

1 pkg (14-16 oz) elbow macaroni
1/4 c butter
6 T flour
1 t salt
2 c milk
4 c (1 lb) shredded cheddar cheese (OR 1 lb Velveeta, cubed)

Cook the macaroni according to the package directions to just al dente.  You don't want the macaroni to cook to mush once it's added to the sauce.  Drain, then place in a 2-quart casserole dish.

While the pasta cooks, in a 1-qt microwave-safe bowl microwave the butter 30 seconds until melted.   Blend in flour and salt to make a paste.  Gradually stir in milk.  Microwave 4-6 minutes, stirring after each minute, until thick and creamy.  Stir in the cheese.  Add gradually to the drained macaroni, stirring to mix well.  Microwave at 50% power for 10 minutes, stirring after 5 minutes.


For an everyday meal, I use a 2-qt Pyrex glass measuring pitcher to make the sauce, then add the macaroni and do the final cooking in the pitcher.  One less thing to wash after dinner.  I'm all about making as little mess as possible.