You could probably make the cheese sauce in a crock pot set on high until it melts, and then dropped to low. I'd use a liner for it to make clean-up easier. This would help to keep it from scorching too.
> -----Original Message----- > From: Sugar via Cookinginthedark [mailto:[email protected]] > Sent: Tuesday, June 02, 2015 3:05 PM > To: CND > Subject: [CnD] Boston Chicken Macaroni & Cheese > > Boston Chicken Macaroni & Cheese > > Categories: Pitzer, Pasta, Cheese > Yield: 6 Servings > > 3 c Dry spiral shaped pasta > Cook al dente, drain > 2/3 c Milk (2% or regular) > 1 lb Velveeta cheese, light or > - cubed small > 1/4 ts Dry mustard powder > 1/2 ts Ground turmeric > Salt and pepper to taste > > 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. 6-8 side servings or 4 main-dish servings. > > "So don't worry about tomorrow, for tomorrow will bring its own > worries. > Today's trouble is enough for today." > ~Matt. 6:34-Sugar > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
