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I think I saw some of their products on Amazon when I was looking for the powdered milk.

I just stumbled across Hoosier Hill Farms - lots of powdered products!

hmmmmm...so maybe I WILL be buying some powered milk afterall. Thanks!

You would have to start with creating a dry sauce mix that you like first. Either a bouillon base or milk base, then add the seasonings that you want and finally cheese if you want a cheese sauce.

I would say something like a very thinned out seasoned gravy to cook the pasta in then if it needs to be thickened you can add a bit of corn starch or a rue after the pasta gets to the texture you like.

For the milk based sauce you would leave the milk and cheese out until after the pasta is cooked, then add the powdered milk and cheese. If you are adding butter I would add that in the beginning like you do in the boxed version.

I thought I remembered this being posted. I used to buy RaR or Pasta roni when it was 75 cents per box. Now its over $1 and waaay too salty.

I need to write this one down for my use.

Any suggestions of how to make homemade pasta roni?

Or pork chops or add beef bouillon to the Roni and serve with steak or meatloaf etc. The possibilities are endless!

Add a bit of left over chicken and you got dinner!

Thanks FF

Here’s my version of it made on the stovetop:
Put butter and oil into pan and heat until butter melts. Break up 1 oz of dry thin pasta directly into preheating pan, add 1 cup rice to pan. Add 1 cup of thinly sliced leeks and the crushed garlic, stir all to coat evenly and allow to toast to light golden brown. Add seasoning and stir well to bloom the dry herbs, add 2 cups of water to pan. Stir well, cover and reduce heat to medium low. Simmer 20 minutes or until desired texture. Fluff with fork and serve.

Great idea!

I miss having Rice-a-Roni as a side dish, I don’t know why I never thought to make it homemade using gluten free pasta.