MACARONI & CHEESE, Inspired by Boston Chicken’s
By Gloria Pitzer, as seen in… The Best Of The First 20 Years (Secret RecipesTM, Marysville, MI; April 1994, p. 58).
Boston Chicken continues to be a favorite place! I can’t get enough of their unique side dishes.
INGREDIENTS:
3 cups dry, spiral shaped pasta
2/3 cup milk
1-lb Velveeta cheese, cut up
¼ tsp dry mustard
½ tsp ground turmeric
Salt & pepper, to taste
INSTRUCTIONS:
In slightly salted, rapidly boiling water, cook pasta per box directions, until tender. Drain well. While pasta is cooking, in to top of double boiler, put remaining ingredients. Stir with wire whisk, until smooth. Keep cheese mixture warm, until pasta is cooked and drained.
Stir pasta into cheese [mixture] and keep it warm, over the simmering water [in the top of the double boiler], until serving time – up to an hour. Serves 6-8, as a “side” dish. Leftovers freeze well.
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