Boston chicken's macaroni & cheese

6 Servings

Ingredients

Quantity Ingredient
WALDINE VAN GEFFEN
VGHC42A-----
3 cups Dry spiral-shaped pasta --
Cook al dente -- drain
⅔ cup Milk (2% or regular)
1 pounds Velveeta cheese -- light or
Cubed small
¼ teaspoon Dry mustard powder
½ teaspoon Ground turmeric
Salt and pepper to taste

Directions

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). Neverput 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. Recipe By :

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