I purchased a bag of sharp, white cheddar powder a few weeks back. We've used it on popcorn, and it was very tasty. Well, today I wanted to make mack and cheese to go with left-over meatloaf for the grandkids lunch. I looke for the blue box, and came up empty.
Sooooo, I broke spaghetti noodles into thirds, and got them boiling. While they were cooking, I brought 1/4 cup cream to a simmer, and ahttps://www.discusscooking.com/forums/images/smilies/hungry.gifdded 2 heaping tbsp. of the cheddar cheese powder, stirring it until well blended, and lump free. I added a 14/ cup of whole milk, and 1 tsp. yellow mustard, again stirring well. I finally added 1/4 cup fine grated 5 year old white cheddar, fter taking the pot off the heat. This all came together as a very smooth, and rich cheese sauce, with strong cheddar flavor. When the noodles were almost al dente, I took 3 tbs. of the pasta water and added it to the sauce, drained the noodles, and mixed them into the cheese sauce. They absorbed that little bit of excess water, and gave me great, cheesey pasta.
To my surprise, the boys devoured the pasta, but wouldn't touch the meatloaf, which they loved last night.
Oh well, meatloaf sandwiches tomorrow
Seeeeya; Chief Longwind of the North