Ingredients
250g (½ Pound) uncooked elbow macaroni
500 ml (2 cups) of hot water
45 ml (3 tablespoons) butter or margarien
125 ml (½ cup) finely chopped onion
1.25 ml (¼ teaspoon) salt
1.25 ml (¼ teaspoon) ground black pepper
560 ml (2 ¼ cups) milk
360g (3 cups) cheddar cheese
85 ml (? cup) flour
Directions
1. Place macaroni, water, butter/margarien, onion, salt and pepper in a 3 l (3 quart) microwaveable casserole.
2. Cook covered for 5 ½ minutes at full power and stir after 2 ½ minutes.
3. Place casserole in microwave again and cook for another 5 minutes at 50% power or until water is absorbed. Stir again after 2 ½ minutes.
4. Cut cheddar cheese into 1cm cubes.
5. Mix a small amount of the milk with the flour to form a paste. Add the rest of the milk and ensure no lumps formed.
6. Add the cheese and milk and flour mixture to the macaroni.
7. Place in microwave and cook for 21 to 26 minutes on 50% power or until the sauce is thickened. Stir at least twice during cooking.
8. Leave the casserole standing covered for 5 minutes before serving.