Macaroni And Cheese - cooking recipe

Ingredients

1 (8 oz.) pkg. elbow macaroni
3 c. water
1/4 tsp. salt
1/4 c. butter or margarine
1/4 c. plus 2 Tbsp. all-purpose flour
1/4 tsp. salt
2 c. milk
2 c. (8 oz.) shredded Cheddar cheese
1 (2 oz.) jar diced pimiento, drained
1 Tbsp. butter or margarine
1/3 c. fine, dry breadcrumbs
1/2 tsp. dried parsley flakes

Preparation

Combine macaroni, water and 1/4 teaspoon salt in a deep 2-quart casserole.
Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at High 10 to 12 minutes, or until macaroni is tender, stirring after 5 minutes.
Drain well; set aside.
Place 1/4 cup butter in a 4-cup glass measure; microwave, uncovered, at High 55 seconds or until melted.
Blend in flour and 1/4 teaspoon salt, stirring until smooth.
Gradually stir in milk; microwave, uncovered, at High 5 to 6 minutes, or until thickened, stirring after every minute.
Add cheese, stirring until melted; stir in pimiento.