Bests & Worsts Reviews from Amazon

I played around with different methods, and, I finally have figured out how to make a NEAR PERFECT replica of the cheese sauce from the now (sadly) discontinued Orville Redenbacher's pour over cheddar popcorn. At first, I tried using a mixture of canola oil + various mac and cheese powders, but, a lot of them ended up tasting either not up to par, or, they have thickening agents in the powder mixes which causes the mixtures to turn into a thick and slimy mess. What I did was, I bought this Cheddar Cheese Powder by Hoosier Hill Farm, instead. It did the trick BEAUTIFULLY! You basically get one pound of powdery cheddar cheese-y goodness, and, that gives you a LOT of cheese powder to work with and play around with. I put 6 tablespoons of pure canola oil into a bowl, and, I ended up adding several spoonfulls of this powder until it was at the consistency that I wanted it to be at. At first, the mix was extremely runny and watery, so, I kept adding more and more cheese mix until it got a bit thicker. I seem to recall the cheese sauce from the pour over packet being fairly runny and watery, but, not TOO runny and watery, if that makes sense. So, I kept adding cheese mix until it was a little bit thicker, but, still fairly runny and watery. When I poured this over my popcorn... it was like taking a time machine back to before the pour over cheese Orville Redenbacher's popcorn got discontinued. This stuff tastes SPOT ON! My only complaint is that mine ended up a bit powdery and had a powdery aftertaste, but in fairness, I was in such a hurry and haste to try this, that, I think I didn't stir it or dissolve the powder in the canola oil enough. My only other suggestion is to use un-salted popcorn, because, the cheese mix is very salty as it is. And, if you want more than 6 tablespoons of cheese sauce in there, just add another few more tablespoons of oil and play with it until you find the right cheese powder to oil ratio that satisfies you. I wasn't keeping track of how much I was putting in, but, I was tasting it in between scoops of cheese powder to make sure that the cheesiness and consistency were okay. It may take you 2-3 tries of making this stuff to perfect the ratio, and, I'm going to try to make it again soon because I haven't perfected it, either, but it was DELICIOUS and tasted JUST like the real pour over cheese from the packets! If I could just dissolve the powder better, and not have the mixture be so powdery, then, it would honestly be a 90% accurate replica. I hope that my little copycat recipe will help others who have tasted pour over cheddar popcorn in the past, and, who miss it due to it being discontinued. And, for those of you who've never had pour over cheddar popcorn... it's DELICIOUS and so worth trying.