Homemade Cheddar Cheese Popcorn - Fork In The Kitchen

Hold the phone because it’s true, you can make homemade cheddar cheese popcorn, right in your kitchen, without scouring the internet to find cheddar cheese powder, only to have to wait days to have it delivered, in order to make cheese popcorn.

Save This Recipe!

We'll email this post to you, so you can come back to it later!

No, my friend, you can have this irresistible, cheesy, coat-your-fingers-orange homemade popcorn in just 5 minutes.

It’s no secret that popcorn is one of my all-time favorite snack recipes. And while Parmesan garlic popcorn is my favorite with a glass of red, this recipe hits every nostalgic bone in my body.

It reminds me of those big holiday tins filled with a combination of cheddar and caramel popcorn that somehow you just can’t stop eating (it’s not just me, is it?!). And trips to Chicago, where popcorn is a must. And road trips when white cheddar popcorn was the snack of choice.

It’s the snack you won’t be able to stop noshing, which just means you’ll have to make another batch (good thing it’s easy!).

Reader review

5 (7 ratings)

Super cheesy and tasty! It’s kind of crazy how much more flavorful this is than store-bought.

– Matt

Read more reviews

The Best Cheese Powder for Cheese Popcorn

First things first, we need to cover this cheese powder situation before we get into the tips and tricks.

I tried really hard to figure out a way to develop a cheddar popcorn recipe using real cheese. I dehydrated cheddar cheese in the microwave, then pulsed it in a spice grinder, which worked…kind of. It wasn’t great; it was still clumpy, and it just wasn’t working out as I wanted. Honestly, I’d given up.

I didn’t want to buy a giant bag of powder on Amazon because… A) Where the heck am I going to store that?! and B) Will I really make enough cheddar popcorn in my lifetime to use it all?!. I wasn’t sure; I had all the reservations.

All that being said, thanks to an article in the Chicago Tribune, I realized that in those little boxes of macaroni and cheese lay a packet of cheddar cheese powder. And that, my friends, is the shortcut.

Use cheddar powder from macaroni boxes as a quick, easy shortcut to make homemade cheddar cheese popcorn.

Step-By-Step: How to Make Homemade Cheese Popcorn

I highly recommend using my fool-proof stovetop popcorn method for this recipe. It’s so easy, and will take less than 5 minutes.

If you use an air popper, be sure you shake it well with butter or lightly spritz it with oil so the powder will stick.

Shake the Popcorn and Cheddar Powder

Once the popcorn has popped, transfer it to a large bowl, preferably with a lid. I hear large paper bags work well, too; however, I haven’t tried it myself.

Toss or shake the popcorn with melted butter until it is completely coated. Be sure to get it as covered in butter as possible, as the butter (and oil from cooking) will help the cheese stick to the popcorn.

Sprinkle the cheddar evenly over the popcorn, then toss to coat it completely. Ideally, you will be able to cover the large bowl and shake it well. If you have two people, one person can toss the popcorn with spoons while the other sprinkles the cheese, too.

The cheese packet already contains salt, but I recommend adding a pinch of fine sea salt to the popcorn to bring out the cheesy flavor and make it even more irresistible. Plus, certain mac and cheese powders can be a little on the sweeter side, so this really helps balance it out, too.

The Cheese Powder Test

There are so many varieties of boxed mac and cheese out there that it can be overwhelming to know which one to choose for cheddar popcorn.

The best answer I can give you is one that you like to eat! The same cheese flavor will come through – just more intensely – on the popcorn. My favorites are either Kraft or Annie’s; I did not prefer the store-brand mac and cheese powder. It was a little sweet for my taste.

Be sure you’re purchasing regular boxed mac and cheese, not microwavable cups.

If you’re looking to buy cheese powder separately, some spice stores may sell it, King Arthur has a white cheddar powder, and as always, you can turn to Amazon, too.

What about the noodles?

Don’t throw them out! This recipe isn’t about food waste; it’s about maximizing our options and making life easier. Store the noodles in an airtight container and use them in another recipe. Throw them in with this parmesan orzo recipe, or make your own creamy garlic sauce to toss them with.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

5 (7 ratings)

Get the Recipe Homemade Cheddar Cheese Popcorn (Quick & Easy!)

Prep: 2 minutes minsCook: 3 minutes minsTotal: 5 minutes mins Servings: 16 cups Print Pin Rate Homemade Cheddar Cheese Popcorn is the ultimate cheesy, crunchy, salty snack for movie night. You'll love my easy shortcut for this homemade stovetop version, requiring no special ingredients, and is ready in just 5 minutes! 1/2x1x2x3x

Ingredients

• ▢ 3 Tablespoons oil of choice, refined coconut oil is preferred
• ▢ ½ cup popcorn kernels
• ▢ 4 Tablespoons unsalted butter
• ▢ 1 packet cheddar cheese powder, see note
• ▢ ½ teaspoon ground mustard, optional
• ▢ Fine sea salt, to taste

Equipment

• ▢ 8 Quart Stock Pot

Instructions

1. In a large heavy-bottomed large stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time. 3 Tablespoons oil of choice
2. Meanwhile, measure out the remaining ½ cup of popcorn kernels and melt the butter in a microwave-safe bowl or on the stovetop. If microwaving, run it in 20 second intervls, checking often to keep it from exploding.½ cup popcorn kernels, 4 Tablespoons unsalted butter
3. Remove the cheddar cheese packet from the box of macaroni. Stir in mustard powder, if using.1 packet cheddar cheese powder, ½ teaspoon ground mustard
4. Once the three test kernels have popped, immediately add the popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
5. Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped – this does not have to be exact.
6. If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl. It's helpful if you have a large bowl with a lid. Alternatively, use a large brown paper bag to toss.
7. Toss the freshly made popcorn with the melted butter until evenly coated, ensuring it's tossed well. Then, sprinkle the powdered cheese evenly over buttered popcorn and toss or shake to coat until completely covered. Add salt and adjust to taste. Enjoy immediately!Fine sea salt

Notes

• Cheddar Cheese Powder: I like to use the packet of cheese that comes in boxed macaroni – it’s easy, cheap, and accessible. You can also purchase cheddar cheese powder in bulk or at some specialty stores. 
• 1 packet is just under 1/3 cup (about 4 1/2 tablespoons); I recommend 4 tablespoons for a mild cheddar flavor and 6 to 7 for a more intense cheddar-flavored popcorn.
• Nutrition is based on 16 cups; the popcorn will make approximately 16 cups of popcorn, which can easily serve up to 8 or more, depending on your hunger levels and situation.

Calories: 67kcal, Carbohydrates: 4g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 1mg, Potassium: 15mg, Fiber: 1g, Sugar: 1g, Vitamin A: 87IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 1mg Course: Appetizer, SnackAuthor: Becca MillsCuisine: American Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!