1 C. dry milk
6 T. cheddar cheese powder
1⁄4 C. butter powder
1 1⁄2 tsp. dried garlic
1⁄2 tsp. onion powder (not onion salt)
1⁄2 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.

To use: Each serving is about 7 T. To make s sauce combine 1 serving mix with ¼ C. water. You can cook up 4-ounces pasta, drain off all but ¼ C. water and mix the sauce in, adding a T. of oil 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).