---------- 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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