Crumb-Topped Mac N' Cheese

I think this was another 80's creation since it calls for the use of a microwave.  The best part of this is the topping. It changes up the flavor of the plain ol' mac and cheese. I used this recipe when I taught home economics, and the kids loved it!

Mac N' Cheese
2 cups elbow macaroni (can use other cuts if you like*)
2 cups milk
1/3 cup flour
4 Tablespoons butter
2 cups shredded sharp cheddar
salt and pepper, to taste

Topping:
1/2 seasoned bread crumbs (I'm using panko crumbs & adding 1 tsp. Italian seasoning these days...)
1/4 cup butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Bring large pot of lightly salted water to boil. Add pasta and cooked per package directions. When done, drain and set aside.

While macaroni is cooking, make the topping.  In a frying pan, melt the 1/4 c butter for topping, add crumbs, and seasonings.  Stir with a wooden spoon until lightly browned.

In a microwave-safe bowl, combine milk, flour, and salt and pepper to taste; whisk till smooth.  Add butter and cheese.  Microwave on high for 3-4 minutes and whisk until smooth.  Microwave additional minutes (one at a time) if not thickened. Add cooked pasta, and stir.  Place in serving dish.  Sprinkle with topping, and serve.

*NOTE:  When I used rotini, I used a full pound.  It is larger, and must just measure weird.  :-)