Prep 0 mins
Cook 10 mins
This recipe originally comes from King Arthur Flour, which is where I buy my cheddar cheese powder. You can buy cheese powder from many sites on the web, and sometimes you can find it at baking supply stores; many people use it to make cheese bread or crackers. Obviously, your end product will depend on the kind of cheese powder you buy - the one I use is real cheddar which has been dried and ground to a powder, so the sauce turns out white, not day-glo orange ;) But if you want the orange stuff there are several places on the web to buy it. Depending on what sort of cheese powder you get, this may or may not taste close to Kraft macaroni and cheese. I don't know what sort of cheese powder you'll be able to get, so I can't guarantee that. If you are trying to replicate Kraft exactly, you may have to try to find their powdered cheese; sometimes I have seen it for sale in canisters on its own (i.e. not as part of the boxed mac and cheese). The 6 ounces of macaroni listed below measures out to 1 and 1/2 cups, dry.
- Cook macaroni according to package directions. Drain and return to the pot you cooked it inches.
- Add butter and mix until butter is melted.
- Add cheese powder and milk, mixing until all ingredients are well combined.
- Taste and add salt, if needed.
I have quite a bit of cheese powder that I wanted to use, the first time I tried using for mac n cheese I ended up using too much of the powder. This recipe helped a lot, tasted pretty good and it seemed to have the right amount of each ingredient.
As far as tasting like the boxed mac and cheese this is a success. I used a high quality powdered white cheddar which, I believe, helped.