- 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
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.
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).