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Boston Chicken's Macaroni and Cheese
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Meats
Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
3 cups Dry spiral-shaped pasta -- cook al dente --
drain
2/3 cup Milk (2% or regular)
1 pound Velveeta cheese -- light or
cubed small
1/4 teaspoon Dry mustard powder
1/2 teaspoon 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.
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