3 tbsp. butter
2 tbsp. all purpose flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
4 drops red pepper sauce
1 1/2 c. milk
2 c. shredded Cheddar cheese or 1 c. each shredded Cheddar and Swiss cheese (about 8 oz.)
7 oz. elbow macaroni, cooked and drained
3 tbsp. butter
1/2 c. seasoned dry bread crumbs

Makes 4 to 6 servings.

1. Place 3 tablespoons butter in 1 1/2 quart casserole. Microwave at high (100%) until melted, 30 seconds to 1 minute. Blend in flour, salt, mustard, pepper and pepper sauce. Stir in milk. 2. Microwave at high (100%) until thickened, 4 to 6 minutes, blending with wire whisk once or twice during cooking. Stir in cheese. Microwave at high (100%) to soften cheese, 30 seconds to 1 minute 30 seconds. Stir in macaroni. 3. Place 3 tablespoons butter in small bowl. Microwave at high (100%) until melted, 30 seconds to 1 minute. Stir in bread crumbs; sprinkle over casserole. Microwave at medium high (70%) until heated through, 5 to 7 minutes. If using oven other than Sharp Carousel, rotate casserole once during last cooking time.