FBD

Boston Chicken Macaroni & Cheese

Copycat Boston Market macaroni and cheese — spiral pasta in an ultra-creamy Velveeta sauce seasoned with dry mustard and turmeric, kept silky smooth in a double boiler.

IndianVegetarianIntermediate20 minBy Northstar

Ingredients

Servings
6
  • 3 cup spiral pasta (rotini), cooked al dente and drained
  • 0.7 cup milk (2% or whole)
  • 1 lb Velveeta cheese, cubed small
  • 0.3 tsp dry mustard powder
  • 0.5 tsp ground turmeric
  • 0.5 tsp salt
  • 0.3 tsp black pepper

Instructions

  1. 1

    Place milk, cubed Velveeta, mustard powder, turmeric, salt, and pepper in the top of a double boiler over gently simmering water.

  2. 2

    Stir with a whisk occasionally until cheese is completely melted and the sauce is smooth.

  3. 3

    Stir in the cooked pasta and keep warm over the double boiler up to 1 hour. If the sauce thickens too much, thin with a little milk.

  4. 4

    Never heat directly over a burner — this will scorch the cheese and ruin the texture. Serve hot.

Tags

comfort foodcopycatside dishcheesyboston marketmac and cheese