Boston Chicken's Macaroni And Cheese

Recipe Ingredients

3 cups	711ml	Dry spiral-shaped pasta - cook al dente, drain
2/3 cup	157ml	Milk - (2% or regular)
1 lb	454g / 16oz	Velveeta cheese - light or
		Cubed small
1/4 teaspoon	1.3ml	Dry mustard powder
1/2 teaspoon	2.5ml	Ground turmeric
		Salt and pepper to taste

Recipe Instructions

Place into top of double boiler over gently simmering water milk, cheese, mustard powder, 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.

Source:
Gloria Pitzer, Better Cookery Cookbook/[email protected]

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.