Cheddar Cheese Powder, 2.5 Pound Resealable Jar, Popcorn Cheese Powder, Cheese Powder For Pasta, Nacho Cheese Powder

I have bought multiple of these. It tastes great, works good in any dish, leftovers, Scopus, ramen, pasta, extra seasoning for chips, you name it, I've had it on it appropriately and some not so appropriately...you ever had "white chips"...delicious. this stuff is gold.

Grandson loves it !!!

Good powder. Not too salty. Does get a bitter taste if used too liberally (on popcorn).

Haven’t used yet but looks good.

This stuff is addictive. My children eat way too much on their popcorn, and it goes way too fast, but it is so good!!!!

To me, this was somewhat bitter-tasting but my son thought it tasted sweet. Either way, it does not taste like cheese. Worse, it clumps when trying to use on pasta. I bought Kraft or Borden's for years but can't find them any more.

Personal do not like

I've used this cheddar powder for cheddar popcorn and for recipes. For cheddar popcorn, I use my normal popping method and recipe of one half cup of medium "hull-less" white popcorn, about one half cup of butter flavored coconut oil (between 95-100ml) and one level half tablespoon of Flavacol butter flavored popcorn salt, popping the corn a stove-top hand-cranked stirring popper (such as "Whirley-Pop"). Once the popcorn has finished popping, I transfer it to a large stewpot (8-12 quart size or better), then I spray oil based cooking spray liberally over the surface (I use Snappy butter flavored oil in an olive-oil mist sprayer). The oil spray helps the cheese powder stick to the popcorn. Once the surface is nicely wet with oil spray, I spoon a heaping tablespoon of cheddar powder and then toss the popcorn until the powder is well distributed. I repeat the process about 2-3 more times (up to four heaping Tbsp of cheddar), spraying the surface with oil spray each time before applying the cheese powder.I have used the cheddar powder in a macaroni-beef recipe as well. This had one pound of lean ground beef, browned and drained. One and a half tablespoons of taco seasoning (I use McCormick, half the amount used for taco beef), then one can of diced tomatoes, 6 oz (uncooked weight) of cooked elbow macaroni, three heaping tablespoons of cheddar powder, about 8-12 oz of water and if the sauce is too thin, add a slurry of cornstarch (one tablespoon of cornstarch added to one tablespoon of cool water).