Cheese Popcorn Recipes

Browse our delicious cheese popcorn recipes: 

Cheesy Popcorn

• 2 tablespoons garlic flavored or vegetable oil
• ½ cup popcorn kernels
• 1 tablespoon melted butter, optional
• 2 tablespoons nutritional yeast or brewer’s yeast (found at health food stores, adds a cheese-like flavor without the calories or fat)
• 1 teaspoon curry powder, optional

1. In a large, heavy-bottomed pot (with a lid), place oil and about 3 popcorn kernels. Heat over medium-high heat until a kernel pops. Add remaining popcorn; cover.
2. Once corn begins to pop, shake pot constantly over heat. When popping slows, remove pot from heat and transfer popcorn to a serving bowl. Pour butter over popcorn, if desired, and toss. Sprinkle yeast and curry powder, if desired, over popcorn and toss to distribute evenly. Serve immediately or store in an air-tight container.

Yield: 10 cups

Ps: The yeast part may sound weird at first, but don't worry. Brewer's yeast is a deactivated yeast that's also a nutritional supplement used in recipes and as a condiment. It's low in fat and sodium, and usually fortified with B vitamins and Niacin. Many people use it, especially vegans, as an alternative to Parmesan cheese.

Cheesy Popcorn Corn Bread  

• 4 cups popped popcorn
• 1 cup yellow corn meal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup 2% milk
• 1/4 cup vegetable oil
• 1 cup shredded jack or pepper jack cheese
• 1 (4 ounce) can mild, diced green chilies, drained, optional

1. Preheat oven to 400º F. Spray an 8-inch square baking pan with cooking spray; set aside.
2. Process the popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large bowl and stir in corn meal, sugar, baking powder and salt until blended.
3. Beat egg, milk and vegetable oil together in a small bowl and stir into popcorn mixture just until blended. Scatter cheese and chilies, if desired, over batter and stir just until evenly distributed. Pour batter into prepared pan and bake for 25 minutes or until lightly browned at edges and tester comes out clean. Cut into squares to serve.

Yield: 9 squares

Preparation time: 10 minutes
Baking time: 25 minutes

Nutrition Information:
(Based on 1 serving, does not include optional ingredients)
Total Calories 210; Total Fat 12g; Saturated Fat 4g; Cholesterol 35mg; Sodium 390mg; Carbohydrate 20g; Fiber 2g; Sugars 4g; Protein 6g

Mighty Magical Popcorn Cheeseballs  
 

• 8 cups popped popcorn
• 2 tablespoons butter
• 1/2 cup finely shredded cheddar cheese

Place popcorn in a large bowl. Melt butter and cheese in a small pan over low heat, till just melted. Dribble the butter and cheese mixture over popcorn and mix thoroughly to coat. Form mixture into balls, using about 1/2 cupful for each. Serve immediately or wrap and refrigerate.

Nacho-Cheese Popcorn  
 

• 1/3 cup cooking oil
• 3 or 4 dried chilies
• 1 large clove garlic, cut into quarters
• 1 teaspoon cumin seed
• 1/3 cup unpopped popcorn
• 3 tablespoons hot oil
• 1/3 cup Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon salt

1. Place cooking oil, chilies, garlic and cumin seed in a small saucepan.
2. Cook over low heat for 3 minutes; let stand 10 minutes.
3. Strain. Use 3 tablespoons of seasoned oil for popping corn; reserve the rest. This makes about 2 1/2 quarts popped popcorn.
4. Pour remaining oil over popped popcorn, tossing to coat. Mix Parmesan cheese, paprika and salt. Sprinkle over popped popcorn, tossing to mix.

Yield: 2 1/2 quarts.

Popcorn Crusted Macaroni and Cheese

• 8 ounces elbow macaroni
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1 teaspoon dry mustard
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups milk
• 1-8 oz. (2 cups) package shredded sharp cheddar cheese
• 5 cups popped popcorn
• ½ teaspoon parsley flakes

1. Preheat oven to 350º F. Butter an 8x8-inch baking pan with 1 tablespoon butter; set aside. Cook and drain macaroni according to package directions; set aside.
2. Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently. Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.
3. Stir in cheese until cheese is melted and sauce is smooth. Stir macaroni into sauce; pour macaroni mixture into prepared pan.
4. Melt remaining tablespoon of butter and toss with popcorn and parsley flakes. Spread popcorn over macaroni and bake 10 minutes.
5. Yield: 4 servings