Trail Cooking

Two Cheese Sauce Mixes

Cheese sauce powder is an essential for easy trail recipes. While you can find dry cheddar cheese sauce mix online easily these days, making your own is a snap. We have two recipes on the website, one of which is very easy to make and you may have all the ingredients in your pantry already. Use these recipes in any recipe calling for dry cheese sauce mix.
Cheddar Cheese Sauce Mix
Ingredients:
  • 1 cup dry milk
  • 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).

Makes 4 portions.
Parmesan Cheese Sauce Powder Mix
Ingredients:
  • 1 cup dry milk
  • 1½ tsp dried garlic
  • ½ tsp onion powder (not onion salt)
  • ½ tsp ground black pepper
  • ¼ cup shelf stable parmesan or romano cheese
Instructions:

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.

Makes about 5 portions.
Notes:
Add salt to taste.
This mix works well with cooked and dehydrated pasta. ¼ cup of the dry mix with 4 to 5 ounces of dehydrated pasta. (Weight after cooking and dehydrating pasta). Olive oil can be subbed for butter.
Shelf stable Parmesan cheese is the green can or this great organic version.
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