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, light or
– 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). Neverput into
oven or over direct heat as it will scorch and change the texture to a
sticky mess. 6-8 side servings or 4 main-dish servings.
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