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3 cups dry spiral shaped pasta; cooked al denta, drain
2/3 cup milk (regular)
l lb. Velveeta cheese; light or regular, cubed small
l/4 tsp. mustard powder
l/2 tsp. ground tumeric
s&p to taste
Place into top of double boiler over gently simmering water milk, cheese,mustard, tumeric s&p 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 stick mess.
Serves 4 Prodigy

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