1 c. uncooked elbow macaroni
1/2 lb. ground turkey
1/4 c. chopped onion
1/2 c. chopped scallions
1 (11 1/8 oz.) can condensed Italian tomato soup
3/4 c. water
1/8 tsp. pepper
1/4 tsp. garlic powder
1/2 c. shredded sharp cheddar cheese (optional)

On conventional stove, cook macaroni as package directs, stirring midway through cooking. Microwave on HIGH until meat is no longer pink, about 4 minutes. Drain grease if any and discard. Stir in soup, water, pepper and garlic powder. Cover with lid or vented plastic wrap. Microwave on HIGH 4 minutes. Stir to smooth sauce.

Drain cooked macaroni; fold into tomato mixture. If desired, top with cheese. DO NOT COVER. Microwave on HIGH until mixture is steaming hot as cheese melts, 3-4 minutes.