Yellow Cheddar Cheese Powder

After Annie's discontinued their whole wheat boxed mac & cheese, I searched in vain for something similar. Kraft offered one for a short time, but withdrew it quickly, and with good reason. After several experiments, it became apparent that unless I wanted to spend time with a whisk and a double-boiler, grating my own cheese wasn't going to work, and Ragu's cheddar sauce didn't work particularly well, either. Then I discovered this stuff, which promptly solved my problems. Boil a quarter-pound of whole wheat elbow macaroni. While it is boiling, melt 1-2 tablespoons of butter in the microwave in your serving bowl (30 seconds or less), add 1/4 cup of milk, and microwave for another 30 seconds. Weigh out 7/8 of an ounce of Judee's yellow cheddar powder, stir it into the warm milk-and-butter mixture, and allow it to sit while the macaroni boils. When the macaroni is done, drain it, add it to the cheese sauce, and fold until thoroughly coated. Almost as easy as a really good no-additives box mix. Also good in scalloped potatoes.

Fantastic flavor and aroma. It's pure powdered cheddar, semi-sharp and pungent. I have not used on popcorn yet but I have made cheddar cheese sauces with it which turned out perfectly cheddary and creamy. Tonight I added it to a potato dumpling soup and that flavor boost had everyone wowing over a perfectly seasoned soup. I had purchased to stock for storage and only broke into a bag of cheese powder on a whim and I am so glad I did. I have other Judee's cheeses in storage and can't wait to try them out soon. For the soup base I mixed equal portions of powdered cheese [scant 1/2 cup] and powdered milk [1/2c] - then about half that amount of powdered cream [1/4c]. I whisked in just enough warm water to make a paste the consistency of pancake batter and then added it into the water I boiled my potatoes in. I feed nine so just play around with amounts to see what works for you. This is a great product.