Boston chicken macaroni and cheese - gloria pitzer

Yield: 6 Servings

Measure Ingredient
3 cups Dry spiral shaped pasta
\N \N 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
\N \N 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). 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.

Posted for you by: Bill Webster Posted to MC-Recipe Digest V1 #669 by Bill <thelma@...> on Jul 13, 1997

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