Boston Chicken Macaroni & Cheese

Boston Chicken Macaroni & Cheese

3 Cups Dry spiral−shaped pasta, Cook al dente, drain2/3 Cup Milk (2% or regular)
1 Pound Velveeta cheese, light orCubed small
1/4 Teaspoon Dry mustard powder1/2 Teaspoon Ground turmericSalt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese,mustard powder, turmeric, salt and pepper in that order. Stir with whiskoccasionally until melted and smooth. Stir pasta into hot cheese mixture andkeep hot until serving time over hot water, up to an hour. (If it begins tothicken up too much, dilute with a little milk). Never put into oven or overdirect heat as it will scorch and change the texture to a sticky mess.