Boston Chicken Macaroni & Cheese

Boston Chicken Macaroni & Cheese



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 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.