Title: Boston Chicken's Macaroni & Cheese
Categories: Pasta Dairy
Yield: 6 Servings
| 3 | c | Dry spiral-shaped pasta |
| | | Cook al dente/drain |
| 2/3 | c | Milk (2% or regular) |
| 1 | lb | Velveeta cheese |
| | | Cubed small |
| 1/4 | ts | Dry mustard powder |
| 1/2 | ts | Ground turmeric |
| | | Salt and pepper to taste |
Place into top of double boiler over gently simmering water milk, cheese,
mustard powderm turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture
and keep hot until serving time over hot water, up to an hour. (If it
begins to thicken up too much, dilute with a little milk). Never put into
oven or over direct heat as it will scorch and change the texture to a
sticky mess. 6-8 side servings or 4 main-dish servings. Source Gloria
Pitzer.