Boston Market Macaroni and Cheese
"yum"
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 3 cups spiral shaped pasta
- 2⁄3 cup milk
- 1 lb Velveeta cheese, cubed
- 1⁄4 teaspoon dry mustard
- 1⁄2 teaspoon turmeric, ground
- salt and pepper
directions
- Cook pasta; drain well.
- While pasta is cooking, put remaining ingredients in top of double boiler over simmering water.
- Stir with wire whisk until smooth.
- Keep cheese mixture warm till pasta is cooked and drained.
- Stir pasta into cheese.
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Reviews
-
Great recipe! All the ingredients are staples at my house, so that's a plus as well. Very creamy. Tastes very similar to the "real" thing. This will be made again! -
I halved the sauce recipe and put it on the pasta from an Annie's gluten free creamy mac and cheese box (the pasta is great, but the sauce is not appealing). Anyway, I could not stop eating it. Thanks. -
This was very easy to make and it was a beautiful color, but, ...all I could taste was the mustard. Next time I would definitely decrease it and the tumeric. -
this was pretty tasty, but not quite what i was expecting... very creamy, and not much work at all - i'm just not sure what it was missing. very close in texture, just a little off in flavor. but still, very good! *UPDATED 12/4* Okay, I tried this again, but used the microwave to melt down the Velveeta in some soy milk until I had the right creaminess I wanted, threw in a small handful of shredded cheddar, and a pinch of cayenne in addition to the other ingredients. Really superb this way - the spiciness cuts through the thickness of the cheese much better!!!
