3 cups dry spiral-shaped pasta, cook al dente, drain
2/3 cup milk, (2% or regular)
1 lb Velveeta cheese, light or
cubed small
1/4 tsp dry mustard powder
1/2 tsp ground turmeric
salt 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 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). Never put 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. Source Gloria Pitzer.