Pass... The Macaroni

This week, I’m going to make some microwaveable macaroni and cheese! There were four of us who ate this the way I have it described, to adjust the amounts to however many you’re cooking for. There are five major things you need for this meal. You’ll need:

4 cups of water (roughly)

Just a little less pasta, enough that it’s just under water

4 tablespoons butter/margarine

¾ cup milk

American cheese slices

1. First thing you need to do is put the water in the microwave for a bit. 10 minutes or so, so it reaches boiling or close to it. If you want to flavor the pasta a bit, add some salt or garlic salt to the water.

2. When that’s ready, add your pasta. I’m using cellentani (or cavatappi), a corkscrew shape, but whatever you like most is fine.

3. Microwave the pasta in the water for about 5 minutes.

4. Take it out and stir, then put it back in for another 5 minutes.

5. When that’s done, drain out the water. I think it’s easy if you have a lid to the container you’re using. Just leave it open enough to let the water out and keep the pasta in.

6. Once you’ve drained it, add the butter. At this pint you can put it back in the microwave to melt the butter a bit.

7. Add the milk. You can decide how much you want here. Keep in mind that the more milk you put in the thinner the sauce will be.

8. Now start adding the cheese. Put in a few slices at a time, breaking them up if you want, and stir it all together. After every little bit of cheese microwave it for a little while. I put mine in for 58 seconds every few slices of cheese.

So there you have it! Macaroni and cheese in the microwave!

But if you have an oven or toaster oven handy, you can go a little further if you want.

9. Put the macaroni and cheese in an oven-safe dish.

10. Preheat the oven to about 400 degrees. You can add a little extra cheese on top at this point if you have it.

11. Bake it for about 20 minutes or until the cheese on top melts and the top turns a little brown.

You’re done! Now all you need to do is eat it!