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

Place 3 tablespoons margarine in 1 1/2 quart casserole.
Microwave at High until melted, 30 seconds to 1 minute. Blend
in flour, salt, mustard, pepper and pepper sauce. Stir in
milk. Microwave at High until thickened, 4 to 6 minutes
blending with wire whisk once or twice. Stir in cheese.
Microwave at High to soften cheese, 30 seconds to 1 minute 30
seconds. Stir in macaroni. Place 3 tablespoons margarine in
small bowl. Microwave at High until melted, 30 seconds to 1
minute. Stir in bread crumbs; sprinkle over casserole.
Microwave at Medium-High until heated through, 5 to 7 minutes.
Rotate casserole once during last cooking time.

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