Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Dry spiral shaped pasta

  2. Cook al dente - drain

  3. 2/3 cup 157ml Milk - (2% or regular)

  4. 1 lb 454g / 16oz Velveeta cheese - light or 1/4 teaspoon 1 1/3ml Dry mustard powder

  5. 1/2 teaspoon 2 1/2ml Ground turmeric

  6. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. side servings or 4 main-dish servings. Source Gloria Pitzer.


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