In my quest for a homemade Kraft-style Mac & Cheese, I came across King Arthur Flour's Vermont Cheese Powder, and from there to your blog. I've tried the fancy roux with different (expensive) cheeses, but my 5-year old tells me that she doesn't want to hurt my feelings but my Mac & cheese is not as good as the one in the blue box. :-) So, my questions are: Is it okay to just use the cheese powder, and leave the cheese out? If yes, then how much of the cheese powder do I use? Which do you prefer - King Arthur's Vermont Cheese Powder or Cabot's Cheddar Shake? Thanks for your help. While I've never tried the Cabot, we do make mac and cheese at home with the powder all of the time. I just 1/4 cup powder, two tablespoons of butter and a splash of milk. I like mine thick and saucy, Shannon likes hers thinner, so whoever pours the milk wins. Hope this helps! ~ MaryJane

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