1 1/4 c. hot tap water
1/2 c. elbow macaroni
1/8 tsp. salt
2 tbsp. chopped onion
1 tbsp. butter
4 tsp. flour
2/3 c. milk
1/2 tsp. Worcestershire sauce
3/4 c. shredded cheese

In 1-quart casserole, combine water, macaroni, and salt. Micro-cook, uncovered, until macaroni is tender, 7 to 8 minutes, stirring twice. Drain.

In same casserole, micro-cook onion in butter until tender, about 1 1/2 minutes. Blend in flour, 1/8 teaspoon salt, and dash of pepper. Stir in milk and Worcestershire sauce. Micro-cook, uncovered, until thickened and bubbly, 2 to 3 minutes, stirring every 30 seconds. Stir in cheese until melted. Stir in macaroni. Micro-cook, uncovered, until bubbly, 1 to 2 minutes longer, stirring once or twice.