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Boston Chicken's Macaroni And Cheese



  • 3 cups dry spiral-shaped pasta, cooked al dente and drained
  • 2/3 cup milk, (2% or regular)
  • 1 pound Velveeta cheese, cubed small
  • 1/4 teaspoon dry mustard powder
  • 1/2 teaspoon ground turmeric
  • salt and pepper to taste


  1. 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.
  2. 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).
  3. Do not put into oven or over direct heat as it will scorch.
  4. Recipe makes 6-8 side servings or 4 main-dish servings.

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