Title: Macaroni & Cheese Casserole
Categories: Entree Cheese Casserole Microwave
Yield: 6 Servings
| 3 | tb | Butter or margarine |
| 3 1/2 | tb | Flour |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | ts | Dry mustard |
| 3 | c | Milk |
| 1/2 | lb | Sharp Cheddar cheese, shredded |
| 8 | oz | Elbow macaroni, cooked and drained |
| 12 | oz | Can luncheon meat, cut into 1/4 inch strips |
| 3 | tb | Melted butter or margarine |
| 1/2 | c | Seasond fine dry bread crumb |
1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole melt
butter or margarine in Microwave Oven 30 seconds. 2. Blend in flour, salt,
pepper and dry mustard stirring until smooth. 3. Gradually stir in milk
until smooth. 4. Heat, uncovered, in Microwave Oven 10 minutes or until
thick- ened and smooth. Stir frequently during last half of cooking time.
5. Add shredded cheese and stir until melted. 6. Add cooked macaroni and
luncheon meat. Stir until well blended. 7. In a small, heat-resistant,
non-metallic bowl combine melted butter or margarine and bread crumbs and
heat, uncovered, in Microwave Oven 3 minutes or until bread crumbs are
lightly browned. 8. Sprinkle bread crumb mixture over macaroni mixture. 9.
Heat, uncovered, in Microwave Oven 5 minutes or until heated through.
Variation: 2 1/2 cups of ham, tongue, turkey, other leftover meat or other
luncheon meat may be substituted for the canned luncheon-meat.