Baked Mac N Cheese (Microwave too!)

I've been looking for a creamier Mac and Cheese recipe that also works in the microwave. Why? It is TOO HOT in the summer to run the oven sometimes. Kraft's Mac and Cheese isn't as cheesy as it once was. So, I tried this easy-to-make one. I do think this recipe needs more salt, so test it and taste it and adjust accordingly. So far, this is the best recipe out of the microwave.

Baked Mac n Cheese
from Campbell's Cookbook

1 1/2 cups dry elbow macaroni
2 cans (10.75 oz each) Campbell's Condensed Cheddar cheese
1 tablespoon prepared mustard
1/8 teaspoon pepper
1 cup milk
1 tablespoon margarine or butter, melted
2 tablespoons dry bread crumbs (not needed if microwaved)
1 tsp. chopped fresh parsley, for garnish

1. In 3 quart saucepan, cook macaroni according to package directions. Drain.
2. In 2 quart casserole, combine soup, mustard and pepper. Gradually stir in milk until smooth. Add macaroni; toss to coat well.
3. In small bowl, combine margarine, bread crumbs and chopped parsley. Sprinkle over macaroni mixture.
4. Bake at 375 F for 40 minutes or until hot and bubbling. Garnish with tomato and parsley if desired.

Makes about 6 cups or 8 side-dish servings. 20 minutes prep, 40 minutes bake.

If microwaving, Cook macaroni as directed in step 1. In 2 quart microwave-safe casserole, combine soup, mustard and pepper. Gradually stir in milk until smooth. Add macaroni; toss to coat well. Cover with lid; microwave on high 10 minutes or until hot and bubbling, stirring twice during cooking. In a small bowl, combine margarine, bread crumbs and chopped parsley. Sprinkle over macaroni mixture. Microwave uncovered, 1 minute more. Garnish.