I have had a can of this for about 6 months. I use this to make mac and cheese on a regular basis. I like that I have more control over what I'm cooking.
This is just powdered cheese, no sugar added. I don't know if Kraft changed their recipe or something, but the mixes have a little sugar in them, which is just weird. You can't add enough salt to make that taste right. With the Augason cheese powder, you can get it the way you like.
I also like to make a bigger batch and use better pasta than the thin junk that comes in the boxed mixes. Once you have made your own a few times, you will see that it's actually more convenient than having to buy little boxes constantly. It's one less thing on my grocery list.
As for the powder mixing, I have found that you need to use hot water. At first I thought cold water would be better because that's what you need with corn starch, but nope. Use hot water and a whisk, and it will blend well in just a couple of seconds. Then quickly pour into your cooked noodles. Milk and butter are optional. I use 2 or three times as much liquid as they have on the instructions, because once mixed, the cheese sauce will thicken up, and it can get lumpy if you don't already have the liquid mixed in.
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