3 cups cooked elbow macaroni
3 Tablespoons butter
3 Tablespoons flour
1/2 teaspoon salt
Dash of pepper
1 teaspoon dry mustard powder(optional- this gives it some 'zip')
2 cups milk
2 cups shredded cheddar cheese
Place butter in a 2 quart casserole. Microwave on High(100%) for 45 seconds to 1 minute or until melted.
Add flour, dry mustard, salt and pepper. Add milk slowly, stirring constantly. Microwave on HIGH(100%) for 6 to 8 minutes or until thickened. Stir several times during the last half of cooking time to prevent lumping
Stir in cheese.
Add cooked macaroni. Cover with a tight fitting lid or plastic wrap. Microwave on MEDIUM(50%) for 12 to 14 minutes or until heated through. Stir halfway through cooking time.
Yields 6 servings.