Nothing is easier than this homemade white cheddar popcorn. Just 3 ingredients, half the price of storebought, healthier and soooo delicious. Gluten free and can be made vegan! Ready in 5 minutes!
We need an easy recipe on Monday.
So on Thursday last week I had this light bulb moment.
I was talking to my mom about how you could probably make something (It’s coming soon so I’m not going to tell you what!) from a packet of Annie’s mac and cheese seasoning and just use the pasta for something else like adding to soups or just, ya know, pasta with marinara on a lazy night. Then it hit me.
You can make your own DIY homemade white cheddar popcorn with it, too! I got really excited. Like, REALLY excited. More excited than anyone should get about some white cheddar popcorn. So about 5 minutes later when I walked in my door, I grabbed my last box of Annie’s white cheddar mac and cheese out of the cupboard, popped some popcorn and covered it in the white powdery goodness.
GUYS. It tastes like Smartfood… but better. A lot better. For starters, there’s nothing funky in Annie’s mac and cheese which I looove and, well, it just tastes better. Second, it’s popped fresh whenever you want it instead of just sitting in a bag getting stale. There’s a big difference.
THIRD. Compared to the natural white cheddar popcorn brands, this is about half the price. Plus you’re still left pasta to use for something else.
So really, we’re just winning all around here. I should also mention that this post isn’t sponsored. It sounds like it is… but it isn’t. I just love the stuff. You can use whatever mac and cheese brand you like. I like Annie’s and Costco sells it in packs of 12 which makes it a lot cheaper than just the regular grocery store price.
Also, I think you should really know how seriously uncomplicated it is to make homemade white cheddar popcorn. HERE’S WHAT YOU DO.
Pop some poppin’ corn on your stove top in some coconut oil in a lidded pot. Shake shake shake that pot until it’s done a poppin’ the cover it in the mac and cheese seasoning. Then eat it. All of it. And you’ll need to lick the extra cheese stuff off your fingers but that isn’t too much of a hardship, is it?
Of course you can use regular cheddar. You don’t have to use white cheddar. All are good. I just like white cheddar and I had a box in my pantry. I currently have 2 just regular cheddar ones that I plan on using later today for this very thing. Although not both… since both makes enough for like 6ish big bowls and I really can’t eat that much cheddar popcorn. Or any popcorn for that matter. 2 is usually my max.
Anywho! I’m off to run weekly errands, do laundry, iron, all that fun stuff. And for anyone who read Friday’s post… I didn’t make a complete idiot of myself out on the golf course. I hit a few good shots and apparently I can use a 9 iron okayish and I can chip. So there’s that.
Mostly I just enjoyed the beautiful day and company. But ya know, not totally wanting to hide in shame from my golf game is something, right?
Also. I had no idea that forearms could get so sore. God help me in yoga later.
- ½ C popcorn kernels
- 4 tsp coconut oil
- 1 package Annie's white cheddar mac and cheese seasoning (reserve pasta for something else)
- Heat the coconut oil and 2 kernels of corn over high heat in a large pot with a lid (you may need 2 medium sized pots and divide the oil between the two!).
- Shake the pan every so often until the 2 kernels pop then add the remaining kernels.
- Shake the pot (while still on the stove) until the popping stops. It can take a minute for it to start once you add the kernels to the pot.
- Remove from heat, remove the lid and shake in the white cheddar cheese seasoning. Stir/shake until evenly distributed. Pour in to bowls and eat!
There's definitely going to be extra seasoning at the bottom of the bowl. Just use your fingers and eat it. It's so good.
If you want to make it vegan, use vegan mac and cheez seasoning! If you like that. I never did... but you do you.