Microwave mac and cheese

Ingredients:

• 1.5 cups of pasta
• 2 cups whole milk
• 1 cup shredded yellow American cheese (about 110 g)
• 1 cup grated Pepper Jack or Monterey Jack cheese (about 110 g)
• 1/4 tbsp. grated parmesan
• 60 g of cream cheese
• 1 teaspoon Dijon mustard

Preparation:

1. In a 4-quart microwave-safe bowl, combine the pasta, 1 cup milk, and 1/4 teaspoon salt. It's important to use a large enough bowl to prevent the milk from boiling over. Cover tightly with plastic wrap; make a small slit in the center with the tip of a knife to allow steam to escape. Microwave at 100% power for 4 minutes at 1100 watts or 700 watts. Remove the wrap (be careful not to burn yourself with steam) and stir. Cover and microwave. Cook on high power until the pasta is just firmer than al dente, 1.5 minutes at 1100 watts or 3.5 minutes at 700 watts.
2. Add the remaining 1 cup milk, American cheese, Pepper Jack cheese, Parmesan cheese, cream cheese, and mustard. Mix thoroughly, cover tightly, and microwave on high until all the cheese is melted, about 4 minutes for an 1100W microwave and 4.5 minutes for a 700W microwave. Stir. If there are still a few hard bits of cheese, microwave again, covered with plastic wrap, in 30-second intervals. The sauce will continue to thicken as it cools. Transfer the mac 'n' cheese to a serving platter, if desired.