1 1/2 c. hot water
1 c. uncooked elbow macaroni
4 tbsp. butter
1/2 c. milk
1 tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dry mustard
2 c. shredded cheddar cheese, 8 oz.
10 oz. pkg. broccoli and/or cauliflower; optional

Combine hot water, macaroni, vegetables in 2 quart microproof casserole. Dot with butter. Cover and place in oven. Set microwave on high for 7 minutes. Stir. Cover. Cook high for 8 more minutes.

Combine milk, cornstarch, salt, pepper, garlic powder, and dry mustard in glass measure. Stir until cornstarch is dissolved. Stir into macaroni mixture. Blend in cheese. Cover. Cook high for 5 minutes. Let stand 5 minutes. Serves 6-8.