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 :