The microwave is fine for Mac and cheese--all you're really doing is heating the ingredients together. Of course, if you have an Advantium, it's no problem at all--you can heat and brown the casserole in about 12 minutes, without preheating--I don't suppose you have one? You won't get a nice brown crust on top in the microwave, of course, but there are a couple of ways to get around that. IF your oven's broiler will go on for 10 minutes or so, once the casserole is hot through, you can run it under the broiler. Alternatively--you might get your husband to brown the top with his blowtorch--pro's often use that method. You have to be careful, and keep the torch back a bit so you don't burn the top or crack the dish. And watch out for the table, curtains, etc--of course! Another option, is to put your bread (or panko, or cracker, or crouton) crumbs in a skillet with a little pat of butter and saute until they're nice and golden brown and just sprinkle over the mac and cheese before serving. As long as you don't let them see you do it, no one will realize that you cheated! There's a third option--which I've used many times--even for baking bread and cakes. You can bake in your propane grill. You need to use indirect heat, so I light the outside 2 burners, and not the inside 2. You kind of have to keep a close eye on the temperature gauge, but once you get it adjusted, it's pretty stable. Then put your casserole (I'd use a metal pan, just to be on the safe side) in the center) and close the lid. Check on it a little more frequently than you would in the 'real' oven--so you can turn it, if needed and/or adjust the temperature.

My homemade mac and cheese.My kids put it first on the list for Thanksgiving dinner.LOL Mac and Cheese 1 stick salted butter 2 T.flour 1 1/2 C. shredded mild Cheddar cheese 1 1/2 C. shredded Monterrey jack cheese 1 tsp. black pepper (or to taste) I don't add salt because the pasta is cooked in salted water,butter is salted and cheese is salty.You may prefer to add salt but should taste first to be sure it needs it. Mix together 1/2 C.of both cheeses for topping. About 6 cups pasta cooked al dente in salted water and drained well.You can use elbow macaroni,spirals,whatever you like.I use elbow because it is traditional. Melt butter in a large sauce pan then add the flour and pepper.Stir until well blended and bubbly.About 5 min.To this mixture whisk in the half and half.Heat on low heat until just simmering.Add the cheese,stirring constantly with a whisk until the cheese is melted and mixture is smooth.Remove from heat.Put the macaroni in a large bowl and pour the cheese mixture over it and stir until well mixed.Spray a large casserole with non stick cooking spray or coat with butter.Pour half the mixture into the casserole and top with 1/2 C. reserved cheeses.Pour the rest of the mixture in and top with remainder of cheese.Bake in a 350 degree oven for about 25-30 min until bubbly and cheese is lightly brown.

Gorgeous. Wish you took a pic. : ) But glad you wrote down your recipe! I tend to to the same when i google and come up with a combined recipe and think i'll remember what i did... best to write it down somewhat fresh. I made an 'adult' mac-n-cheese a few years ago. To please the kids AND adults. It was a hit and i have no idea what i did. Some might say it is a waste of lobster...or it gets lost in the cheesy sauce...but i made a lobster lasagna when i had a bounty of lobster and ran out of ideas. It was wonderful as well. I've had lobster ravioli in a restaurant and had zero lobster flavor but made my own and it was full of flavor.

I have to add that even though I usually make the recipe I posted above, i grew up with the boxed stuff. And there are times, dark,cold, gloomy times,where nothing but the boxed stuff will hit the spot. It all has its place. Oh, and I think the generic stuff in the box is creamier and cheesier than kraft. Any generic one seems to fit that bill. I do love the blue box though as well. As I said, it all has a place.