Hoosier Hill FarmCheddar Cheez Powder, 1LB (Pack 1)

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.

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

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.

First, the texture is a powder with the same texture as white powdered sugar. I was hoping it would have a texture similar to spices like Paprika but it's much more fine so it's not the best for seasoning but more for mixing with stuff.I haven't had Kraft Mac & Cheese in probably 30 years so I can't compare it to that but it's nothing like the current Kraft Mac & Cheese. Compared to the cheese powder on Cheetos, it's nearly identical except the texture and it has a hint of some weird aftertaste. Overall it's a great flavor.Although I've been trying it on a lot of different foods, the best thing ever was mixing it with Cattle Drive Gold Chili from Costco. All I can say is this is simply amazing for making chili cheese and way better than real cheese as it's got a better flavor for this and it mixes better. It was also pretty decent with sliced cucumbers despite sounding disgusting. It's a bit on the salty side for most people so it will good with a lot of things salt normally goes good with.

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.

Makes for a functional mac and cheese powder. The flavor is not great, and the color is a little radioactive unfortunately. It is somewhat relative to the Cheetoes box mac taste, which is a bad thing in my opinion. Good for popcorn.