Macaroni & cheese casserole

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter or margarine
3½ tablespoon Flour
¾ teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Dry mustard
3 cups Milk
½ pounds Sharp Cheddar cheese, shredded
8 ounces Elbow macaroni, cooked and drained
12 ounces Can luncheon meat, cut into 1/4 inch strips
3 tablespoons Melted butter or margarine
½ cup Seasond fine dry bread crumb

Directions

1. In a deep, 2½-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 ½ cups of ham, tongue, turkey, other leftover meat or other luncheon meat may be substituted for the canned luncheon-meat.

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