If you purchase Great Value, Cheese Club or Big Win brands, check your cupboards and trash your cheese! A big mac and cheese recall has been issued on these brands.
TreeHouse Foods has released a notice for a voluntary mac and cheese recall due to a potential health risk. Any mac & cheese from this provider containing cheddar cheese seasoning may be contaminated with Salmonella. This was followed by a notification from TreeHouse Foods’ supplier that the milk powder used in the seasoning has the potential for contamination. Salmonella, for those of you who don’t know, is a bacteria that can cause a slew of extremely uncomfortable and unpleasant side effects. And let’s be real here, NO ONE wants to bite into a delicious fork full of mac and cheese and have that as a result. The products were distributed nationwide through retail stores. The brands affected by this recall include: Big Win Original Macaroni & Cheese Dinner, Cheese Club Express Mac Macaroni & Cheese Dinner, and Great Value Macaroni & Cheese Original Cups.
Customers who have purchased any of these products are urged to dispose of or return the products for a full refund. If you have any further questions feel free to call 1-800-756-5781
Regardless of this mac and cheese recall, I’ll be honest with you all - you shouldn’t be buying this crap anyway. Risks like the one that caused this recall aside, that “cheese” powder has almost everything but cheese in it. If you’re really craving a cheesy snack it’s just as easy to boil a pot of noodles, and whip up a cheese sauce for yourself. I’m a big mac & cheese fan and I have several recipes up my sleeve, but this one is the simplest for the best and cheesiest mac and cheese you’ll ever have! Mag’s Perfect Mac:- About 1 pound Pasta or one box/bag, whatever you got
- Boil it like you would any pasta, set aside
- Heat 1 cup of milk on medium heat until you start to see streams of steam rise - DO NOT LEAVE YOUR POT, WATCH AND BE PATIENT!
- While milk is gettin’ steamy, in a measuring cup mix ½ cup of milk with 2 tbs of flour. Whisk that junk in when you’re stove-milk is heated.
- Gently stir until the milk thickens almost to heavy cream consistency.
- Turn the heat down low and start mixing in handfuls of whatever cheese you’d like to use. Then add in salt and pepper to taste
- If you’re like me and love that truly classic mac & cheese taste, try adding in a few little squeezes of mustard (I use spicy mustard) and some garlic powder. It really sends it over the top!
- Combine pasta and cheese.
