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)
