Photos by Tracy Leckey
Ingredients and Equipment:
2 Cups of uncooked elbow macaroni
2 Cups of hot water
1/3 Cups of butter (cubed)
3/4 Teaspoons of salt
1/4 Teaspoons of pepper
1/4 Teaspoons of ground mustard
1/3 Cups of all purpose-flour
1-1/4 Cups of milk
8 ounces of processed velveeta cheese
Microwave safe bowl
Always wash your hands before handling any food
Heat 2 cups of water in microwave.
Cut the butter into 1/3 cubes.
Put the macaroni, butter, salt, pepper, and ground mustard in a microwave safe bowl. Then, add the hot water.
Cover and microwave on high for 3 minutes, stir, cover again and microwave at 50% power for 3 minutes or until boiling.
Combine the flour and milk until smooth.
Gradually stir the milk and flour mixture into the macaroni.
Add the cheese to the macaroni.
Cover and cook on high for 6-8 minutes or until the macaroni is tender and sauce is bubbly, stirring every 3 minutes.
(Makes 4 servings)