---------- Recipe via Meal-Master (tm) v8.05

     Title: Boston Chicken Macaroni & Cheese
Categories: Pitzer, Pasta, Cheese
     Yield: 6 Servings

     3 c  Dry spiral shaped pasta;
          - cook al dente, drain
   2/3 c  Milk (2% or regular)
     1 lb Velveeta cheese;
          - cubed small
   1/4 ts Dry mustard powder
   1/2 ts 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.

 Recipe by Gloria Pitzer

 Posted by: Bill Webster
 Posted by: Waldine Van Geggen (VGHC42A)

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