I’ve heard about this “Magic Mix” from the USU Extension Service which is made from powdered milk and knew I had to give it a try when it claimed to make very easy white sauces. All I have to say is that I have a new MUST HAVE in my fridge! White sauces can be hard to make. If you don’t do it just right then you have this thick clumpy mess, we all know what I’m talking about right? Well say “goodbye” to that and say “hello” to Magic Mix and perfect white sauces. It is AWESOME!!! Not only does it use powdered milk it saves TONS of time & money and is super EASY to use!! Try these recipes out for try, your family won’t be able to resist!
McDonald’s Cheeseburger Macaroni and Cheese
(no joke! It tastes just like a McDonald’s cheeseburger, what kid can resist? Not to mention it’s a complete meal in one and is just as easy and fast as the stuff in the blue box plus it sneaks in vegetables. Try it! Your family will eat powdered milk! 
Ingredients:
2 C. White Sauce from Magic Mix (See Below)
2 C. Uncooked Macaroni (from food storage
2 C. Cheese
1-2 tsp. salt or garlic salt (optional)
1/2 C. Ketchup
1 T. Yellow Mustard
1 lb. Cooked Ground Beef (I cook all my ground beef when I buy it and separate it into 1 lb. bags which makes a meal like this SOO easy!)
1/4 C. Dehydrated Onion hydrated in 1/2 C. Warm Water, drained (optional)
1 Bag Frozen Mixed Vegetables (if you want an easy way to cook frozen vegetables, simply poke the bag with a fork and cook in your microwave for 5-6 minutes. Those new Steamer veggie bags do the same thing but are tons more money!)
Directions:
Cook Macaroni in boiling water until tender. Cook hamburger while macaroni cooks. Drain macaroni and make white sauce in empty pot. Combine all ingredients and heat through. (I garnished mine with fresh tomatoes.)
Magic Mix White Sauce-makes 1 C.
2/3 C. Magic Mix
1 C. Water
In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)
Magic Mix Pudding- Makes 4 1/2 C. ServingsThe secret behind making MAGIC MIX: (Makes 5 Cups of Magic Mix)
Step 1: You will need some sort of good mixer. Make sure you use beaters when making the mix as shown above. If you don’t have a good mixer, start calling around…get together with a friend and make some…it is SOOOO worth it!
Step 2:
Ingredients:
2 1/3 C. Powdered Milk
1 C. All Purpose Flour (Yes, use All Purpose)
1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature
Combine dry milk, flour and margarine/butter into a large bowl.
Step 3: Mix until it looks like corn meal. (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over)
Step 4: Keep mix tightly covered in the refrigerator. (note: keep your #10 cans for just such a purpose! They are 50 cents and work great for storing home made mixes)
Stay tuned..my husband’s favorite cookie bar is coming next as we explore making Sweetened Condensed milk out of powdered milk. DELICIOUS!!
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
© 2008 – 2010, Crystal. All rights reserved.
I am just writing to thank you for the Magic Mix recipe. I made the chocolate pudding, and it was good. Today, I made cream of chicken soup for a chicken dish I was putting in the crockpot. It was fabulous.
Mix a Meal has a white sauce mix that I use, that uses dehydrated margarine or butter. Combine: 4 cups powdered milk, 4 cups flour, 4 cups dehydrated margarine or butter, 2 tsp. salt. For use: 1/2 cup white sauce mix, 1 cup hot water. Bring to boil in sauce pan. With wire whisk stir constantly over medium heat until thick to prevent scorching.
You might want to research the pastic bags and chemicals that can leach into your food if you nuke them in the bags they come in and it doesnt specify that for use. I am paranoid I know just wanted to point that out, many plastics are only good/safe for certain uses.
1 Bag Frozen Mixed Vegetables (if you want an easy way to cook frozen vegetables, simply poke the bag with a fork and cook in your microwave for 5-6 minutes. Those new Steamer veggie bags do the same thing but are tons more money!)
I am celiac..meaning I cannot have any wheat or grains with gluten. Is there a recipe that I can use that won't have wheat flour to make this mix? Also, I never saw an answer to the question if food storage butter could be used successfully in this recipe.
Thanks!
I would check the blog eatingglutenfree.com for more information about
cooking gluten free. I don't use powdered butter so I don't know if it
would work in the mix.
can you make magic mix in a food processor instead?
This is the first time I have heard of this magic mix thing? is it like your original creation? nevertheless, I am excited to try it as I cook a lot of stuff that I know I can use it with…seems like it can make foods flavorful.
This is the first time I have heard of this magic mix thing? is it like your original creation? nevertheless, I am excited to try it as I cook a lot of stuff that I know I can use it with…seems like it can make foods flavorful.
Hi Cami I had to make it the same way as here in Australia I can't find the non instant powered milk. I know it seems a lot but I have just used the same amounts that the recipe calls for so for example the white sauce I use 2/3 Cup mix to 1 Cup water and it works out perfectly, Good Luck and Enjoy
I have tried something new. If you only have instant powdered milk & a blender that can make peanut butter you can make non-instant powder milk. It worked great. Only do 1 package at a time & pulse = powdered milk.
How about a recipe for gluten-free magic mix? This would be awesome…
Have to say, love, love, love… Magic Mix! I didn't honestly think I would use it a lot when I first tried to make it, but then I tried the fudgesicles (I mean, come on, chocolate!). I was hooked.
Since that first time, I've adapted some things and thought I would share them:
For the Magic Mix itself – I use 3/4 C softened butter – works perfectly and have never had it fail to work.
For sauces and gravies (and actually beginning of pudding and fudgesicles too), instead of ruining my non-stick pan with whisk, I keep a glass jar handy, put everything in that, shake to mix, then put in pan and use wooden spoon.
Pudding and Fudgesicles – I cut down the sugar to 1/3 C and use 2 T cocoa – works beautifully.
I also switched up making the fudgesicles in ice cube trays – instead, I line 2 jelly roll pans (If I use whole recipe – most of the time I cut it in 1/2 – using 1 jelly roll pan) with parchment paper. Then I slowly pour mixture over pan, leaving about 1 inch on each side. Spread it out a little, if needed, cover with plastic wrap – freeze. Once completely frozen – I do at least 4 hours, break up the 'bark' into bite sized pieces and keep in container or freezer bag, in the freezer. Grab a piece as you need your chocolate fix.
)
Some pieces will be thicker than others, but that just makes the 'bark', well, barkier!
Heavy bottomed pans work better, not as easy to burn. And the wider the pan, the faster the mixture will heat up. Just make sure to heat and mix thoroughly, otherwise there will be a slight graininess because not everything melted/melded together.
Thanks for sharing!