2/3 cups uncooked elbow macaroni
2 cups water
1/4 tsp. salt (for pasta)
7 tbsp. milk
1/2 tsp. flour
2 oz. cheese of choice, shredded or very thinly sliced (I used Horseradish and Smoked Bacon Pasteurized and Process Cheddar Cheese)—see Image A
1 tbsp. butter, cut into 3 slices
1/8 tsp. salt (for the sauce)
1/8 tsp. black or white pepper
2 strips cooked bacon, finely chopped (optional) — See Note 2
Image A
Place macaroni, water, and 1/4 teaspoon salt in a large (at least 4 cups capacity) microwavable bowl. Using a bowl that is too small will allow water to spill over during cooking. Microwave on high for 10 minutes, stopping halfway to stir once.
While macaroni cooks, assemble the sauce ingredients. Pour milk into a small microwavable bowl. Whisk in flour using a fork or spoon. Add cheese (if the cheese comes in a block, no need to take out the grater, just cut into 1/8" x 1/2" x 1/2" pieces to ensure quick melting). Add butter, salt, and pepper. Set aside.
When pasta is cooked to al dente, remove from microwave. Cover bowl with a large plate and drain any excess water. Keep covered. Microwave the milk/cheese mixture for 45 seconds. Stir. Microwave again for 45 seconds. Use a fork to whisk cheese mixture smooth. Add to pasta. The sauce will seem thin at first, but allow it to sit for a minute and it will thicken. Top with preheated, cooked bacon and serve. Makes 1 serving.
Note:
1) Cooking time given for a 1200 watt microwave. Cooking time might vary slightly depending on the wattage of your microwave. Increase or decrease the time as necessary.
2) If you don't have pre-cooked bacon, you can microwave them. Place 2 pieces of paper towels on a paper plate or a microwavable plate, add uncooked bacon (flat), and top with 2 additional pieces of paper towels. Microwave for 1 1/2 to 2 minutes. Rotate the plate 180 degrees once if there is no turntable. Chop or crumple when cooked and add to pasta.