Hoosier Hill Farm Cheddar Cheez Powder, 1LB (Pack 1)

Yep, stop the search, this is what you're looking for. This has those bright notes as well as the cheesy flavor of Kraft Mac and Cheese. IF YOU ARE NOT INTERESTED IN CHEESE POWDER THAT TASTES LIKE THE BLUE BOX OF MAC AND CHEESE, SEARCH ELSEWHERE. The Big Daddy Mac Mix by Hoosier Hill has a more "cheesy flavor" akin to what many offbrands use and if you're into that flavor, that's what you want. It is also more intense than this regarding flavor as this one needs a bit more powder to accomplish the same amount of flavor. This Cheddar Cheez powder does have a bit more of an orange tint to it than most, so if you're offput by color for some reason, then don't buy it. It's just how it looks, it has nothing to do with the taste. I've been using this as a recipe for what I consider to be some of the best mac and cheese I have had the pleasure of gracing my pots and pans:1 cup of your favorite brand of pasta (This is in relation to normal size elbow macaroni, adjust accordingly if you have larger or smaller pasta)4-5 tbsp of the Cheddar Cheez powder2-3 tbsp of milkDash of pepperGet your water started on the stovetop. Scoop the Cheddar Cheez powder into a small bowl. Add the milk and pepper (optional). Mix with a fork (should be very thick, you can let it sit and it will soak. It my look clumpy, but it will be fine, trust me). Set aside. Once your water is at a boil, add pasta and cook until almost al dente (has a bit of a bite to it but just about to be perfectly al dente. Drain a small portion into your bowl (1/6 of a cup or so), then drain the pasta completely and set off to the side of the burner still in the pot. Stir the mix until homogenous, then pour/scrape into the pasta. Mix pasta thoroughly with the sauce, bringing it over the burner if need be if you have a small amount of excess, but to also thicken and incorporate the sauce with the pasta. Serve immediately.If you need more cheesy flavor, just add more cheez powder to your container along with a bit more milk and mix before adding to the rest of the pasta. If you need to refrigerate a portion, simply add a bit more milk and a bit more powder to the mac and cheese when reheating in the microwave, then stir to incorporate.Cheers and happy mac and cheese-ing! :D

To me, it tastes like the powder used on snacks and works as a coating or flavoring add-in where cheese powder is applicable. I wish it was a little cheaper, but it goes a long way.

Pretty good for a popcorn topping, but it is a bit powdery which caused it dump out in clumps. By mixing it with fine buttery salt it ends up turning out pretty good.

Every time that I make popcorn now I must top it with this cheddar cheese topping. It is not salty and it is a rich cheddar cheese flavor. This is now my favorite go to topping.

Always arrives in a reasonable amount of time and great quality. Now when I want pasta with cheddar cheese I can select my own pasta instead of being stuck with the macaroni in that old familiar blue box. Nice thing about this item too, is that you are really getting MORE cheddar cheese product than fillers (like you have with the mac&cheese you but at the store).I did some figuring on how much to use, here's what I found using my kitchen scale: With the Kraft Mac&Cheese there is 5.8 ounces of pasta and the packet of 'cheese' powder (net weight without the envelope it comes in) is 1.5 ounces. So, for a guideline - so there is approximately .26 ounces of cheese powder for each 1 oz of pasta. So if you use, four ounces of pasta (dry weight) then add approximately 1 oz (by weight) of HH Farm 'Cheez' Powder (the actual weight would be 1.03 ounces,, but why split hairs <G>).Now if you had to do all this measuring of the product every time you wanted to make some pasta & cheese (I like using the rotini or shell pasta) it could be a bit of a chore. Here's how I make it easy. I bought a box of those snack bags that they have with the resealable top (for giving kids little snacks in their lunch). I measure out the cheese and place it in the snack bag and seal it, then I repeat until I have used up all the cheese powder. Then I just store some of the bags in the jar and the remaining that won't fit in a brown paper bag to hold all the little snack bags.In order to do the latter, you need to know the quantity of pasta you will be cooking. For me, I figure 4 ounces (pasta is about 100 calories per ounce by itself) and set up the quantity in the snack bag to match the 4 to 1 ratio of pasta to cheese.

"If I had a million dollars(We wouldn’t have to eat Kraft dinner)But we would eat Kraft dinner(Of course we would, we’d just eat more)"I dunno about that, but don't we all get the craving once in a while? For me this is a comfort food, and I was hoping mixing this cheese with a healthier pasta option would fit that craving.My wife and I tried this and... it's OK. Not great, not even good, but just OK. It doesn't deliver that wave of childhood nostalgia. Both Kraft and this cheese have a fake cheese flavor profile to them, but they're each different, and when I look for a powdered cheese, I want it to fill that nostalgic kraft craving and Hoosier falls short. The only thing that comes close is the KD cheese import from Canada.I suspect this Hoosier cheese would be very good on popcorn though - I will try this tonight, but it is a total fail when it comes to the Kraft mac and cheese craving.