- 1 cup dry milk, preferably whole
- 6 Tbsp cheddar cheese powder
- ¼ cup butter powder
- 1½ tsp dried garlic
- ½ tsp onion powder (not onion salt)
- ½ tsp ground black pepper
At home:
Mix all the ingredients together. Store in a tightly sealed container. Keeps for up to 4 months, keep away from heat and for best long-term storage, store in your refrigerator.
To use:
Each serving is about 7 Tablespoons. To make a sauce, combine 1 serving mix with ¼ cup water. You can cook up 4-ounces pasta, drain off all but ¼ cup water and mix the sauce in, adding 1 to 2 Tablespoons of oil or butter if desired, for a homemade mac and cheese.
Also use the powder in any number of recipes calling for ‘cheese sauce powder’ for a natural version (some commercial brands contain artificial dyes).
- 1 cup dry milk, whole preferably
- 1½ tsp dried garlic
- ½ tsp onion powder (not onion salt)
- ½ tsp ground black pepper
- ¼ cup shelf stable parmesan or romano cheese
Mix all ingredients and store in a tightly closed container (plastic bag or tub). Keeps for up to 4 months, stored away from heat. Long-term storage in the refrigerator is a good choice.
To use:
Combine ¼ cup mix with 2 tablespoons melted butter and ¼ cup water.
