1. Cook macaroni in a pot on the stove until el dente. Drain and set aside. 2. While cooking the pasta, grate the cheese and set aside. In a 4 cups glass measuring cup melt the butter for 45 seconds on high. stir in the flour, salt, Worcestershire, mustard and pepper. Warm the milk on high for 1 minute or until warm. Gently stir milk into flour mixture. Cook on high for 3 minutes, stirring once during cooking. Stir, cook on high for 1 minute or until smooth and thickening. Blend in the cheese. Stir until melted. 3. In a 1 1/2 quart micro-proof casserole combine sauce and cooked macaroni. 4. The original recipe calls for only 1 1/2 cups of cheese being added to the sauce and the other 1/2 cup being mixed with the cracker crumbs and place on top. We never have. 5. Cook on 60 (bake) 5 to 6 minutes or until mixture is bubbling. Let stand, covered, 5 minutes before serving. If it turns out to thick add additional milk. ---------------------------------------------------------------------------
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