MICROWAVING MAC AND CHEESE RECIPES

Steps:

• Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
• In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
• In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
• In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges—be careful not to let the milk come to a boil. Remove from the heat.
• In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
• Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

Steps:

• Combine the pasta, water, and salt in a microwave-safe bowl. Place the pasta, water, and salt in a deep, microwave-safe bowl and stir to combine.
• Microwave the pasta for 2 minutes. Microwave on high power for 2 minutes, then stir. Watch to see if the water is foaming over the side of the bowl and stir earlier if needed. Use oven mitts or a kitchen towel if you need to move the bowl out of the microwave to do this.
• Continue microwaving in 2-minute intervals until the pasta is cooked. Continue microwaving in 2-minute intervals, stirring between each interval, until the pasta is soft and cooked through, 4 to 8 minutes more, depending on your microwave strength. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.
• Stir the milk and cheese into the pasta. Use oven mitts or a kitchen towel to remove the bowl from the microwave. Stir in the milk, cheese, and any extra add-ins.
• Microwave in 30-second intervals to melt the cheese. Microwave on high power for 30 seconds, then stir. Continue microwaving in 30-second intervals, stirring between each interval, until the cheese has melted and forms a creamy sauce, 1 to 1 1/2 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.
• Eat immediately. This mac and cheese is best when piping hot from the microwave. If you need to reheat it, add an extra splash of milk.