Boston chicken's macaroni and cheese

 
                    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
 --------  ------------  --------------------------------
                         -----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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