Tag: whole milk

Trump signs law to allow whole milk in school lunches

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Credit: Official White House photo by Joyce N. Boghosian

President Donald Trump signed a law Wednesday that will restore whole milk in federally subsidized school lunches.

The dairy staple — out of school meal programs for more than a decade amid a broader push to curb childhood obesity — will soon return to school cafeterias under the law.

Trump said during a signing ceremony in the Oval Office that the Whole Milk for Healthy Kids Act will “ensure that millions of school-aged children have access to high-quality milk as we make America healthy again.”

Seated with a jug of milk on the Resolute Desk, Trump said the changes will also be “major victories for the American dairy farmers who we love and who voted for me in great numbers.”

White House ceremony

Agriculture Secretary Brooke Rollins celebrated the legislation becoming law and said her department would post Wednesday the “new rulemaking that is necessary to get whole milk back into school lunches.”

Health and Human Services Secretary Robert F. Kennedy Jr. also lauded Trump’s efforts and described the measure as a “long overdue correction of the school nutrition policy that puts children’s health first.”

Trump was also joined by Dr. Ben Carson, national advisor for nutrition, health, and housing at USDA, along with Democratic Sen. Peter Welch of Vermont, GOP Sens. John Boozman of Arkansas, Mike Crapo of Idaho and Roger Marshall of Kansas, Commerce Secretary Howard Lutnick and advocates who supported the bill.

Rep. Glenn “GT” Thompson of Pennsylvania, who chairs the House Agriculture Committee, and Rep. Tim Walberg of Michigan, chair of the House Committee on Education and Workforce, also attended the ceremony.

The U.S. House passed the bill in December, following unanimous passage in the Senate in November.

Welch and Marshall, along with Pennsylvania Sens. Dave McCormick, a Republican, and John Fetterman, a Democrat, introduced the measure in the Senate.

Thompson and Democratic Rep. Kim Schrier of Washington state brought corresponding legislation in the House.

What the new law does

Under the law, schools that are part of the USDA’s National School Lunch Program can offer “flavored and unflavored organic or nonorganic whole, reduced-fat, low-fat, and fat-free fluid milk and lactose-free fluid milk.”

The program — which provides free or low-cost lunches in public and nonprofit private schools and residential child care institutions — saw nearly 29.4 million children participate on a typical day during the 2023-2024 school year, according to the Food Research & Action Center.

The schools can also provide “nondairy beverages that are nutritionally equivalent to fluid milk and meet the nutritional standards established by” the Agriculture secretary.

The law exempts milk fat from being considered saturated fat as it applies to schools’ “allowable average saturated fat content of a meal.”

Parents and guardians, as well as physicians, can also offer a written statement for their student to receive a nondairy milk substitute.

Michael Dykes, president and CEO of the International Dairy Foods Association, celebrated the bill becoming law in a Wednesday statement.

Dykes dubbed the law a “win for our children, parents, and school nutrition leaders, giving schools the flexibility to offer the flavored and unflavored milk options, across all healthy fat levels, that meet students’ needs and preferences.”

The signing marked the second major nutrition policy change this month. The U.S. Department of Agriculture and U.S. Department of Health and Human Services released the 2025-2030 Dietary Guidelines for Americans, which encourages more full-fat dairy and protein.

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Shauneen Miranda, Florida Phoenix
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January 15, 2026
One Bite of This Cheesy Bake and You’re Hooked
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This Velveeta mac and cheese recipe is creamy, nostalgic, and irresistibly cheesy. Tender macaroni is coated in a cheesy sauce made with cheddar and Velveeta for that smooth, melt-in-your-mouth texture.
Flavor: Velveeta adds smooth creaminess and cheesiness to a traditional cheddar cheese sauce, while mustard gives the dish a bright tang.

Swaps: Instead of cheddar, use Parmesan, Gouda, Havarti, or mozzarella. As long as it melts, it can be swapped in.

Time-Saving Tip: Skip the baking and serve it from the stovetop or from a Cock Pot without the topping if you’re in a hurry.

Serving Suggestions: Serve with your favorite veggies to balance the richness of this dish. Try broccoli, brussels sprouts, green beans, or asparagus.
Ingredients for Velveeta Mac and Cheese
- Velveeta: This processed cheese melts beautifully and gives the sauce a silky texture. For quick, even melting, make sure you cube the Velveeta cheese before adding it to the sauce.
- Cheddar: Sharp or extra sharp will have more flavor. Buy a block and shred it, or save yourself some time and use a package of pre-shredded cheese; both work well in this recipe!
- Macaroni: Elbows are the classic choice, or use shells, rotini, or penne noodles. You will just want to choose a pasta that holds sauce well for the maximum flavor in each bite!
- Seasonings: I like to keep the seasonings simple with a touch of mustard and onion powder. For extra flavor, sprinkle in a bit of garlic powder, paprika, salt, or pepper.
- Breadcrumbs: My favorite topping is Panko breadcrumbs for the crunchy texture, but you can use regular breadcrumbs or seasoned breadcrumbs.
- Add-Ins: Toss in peas, broccoli, a can of Rotel or diced tomatoes, black olives, or sliced jalapeños. Give it extra protein and smoky depth with crumbed bacon, sausage, or diced ham.
Cook your pasta al dente so that it doesn’t overcook while baking in the oven or while reheating.

If your cheese sauce is too thick, reserve a little pasta water to help thin it out or add a splash of milk. If it’s too thin, sprinkle in a little extra cheddar cheese and stir until thickened.

If you want your breadcrumb topping extra crispy, broil it for 1-2 minutes at the end, keeping a close eye on it to ensure it doesn’t burn.
Stash and Save for Later
- To Store: Store in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Store in an airtight container or freezer bag for up to 4 months. Thaw in the fridge overnight before reheating.
- To Reheat: Pop leftovers in the microwave or heat up on the stovetop, stir in a little bit of milk as needed.
More Mac and Cheese? Yes, Please!

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4.95 from 573 votes↑ Click stars to rate now!
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Prep Time 15 minutes

Cook Time 30 minutes

Resting Time 5 minutes

Total Time 50 minutes

Preheat the oven to 350°F.

To make the topping, combine bread crumbs, cheddar cheese, and melted butter. Set aside.

Bring a medium saucepan of salted water to a boil. Cook the pasta al dente (firm) according to package instructions. Drain well, do not rinse.

Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder, and onion powder, and cook for 1 minute while whisking.

Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.

Remove from heat and add cheddar cheese and the drained pasta. Stir well to combine.

Transfer the macaroni mixture to a 2 quart baking dish and sprinkle with the topping.

Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.

Rest 5 minutes before serving.

Sharp cheddar can be replaced with other varieties of shredded cheese, such as Swiss or Parmesan.

Pre-shredded cheese can be used in this recipe.

Leftovers can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to 4 months. Thaw in the refrigerator before reheating.

Calories: 379 | Carbohydrates: 39g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 775mg | Potassium: 300mg | Fiber: 1g | Sugar: 6g | Vitamin A: 757IU | Vitamin C: 0.1mg | Calcium: 385mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course, Pasta, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 1, 2025
Creamy Potato Soup
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This creamy potato soup recipe is a cozy meal that’s easy to make!

Filling, flavorful, and easy to make, creamy potato soup uses ingredients you likely have on hand to make a quick and creamy soup.
Cozy and Creamy Potato Soup!

Budget-friendly and hearty, this soup is a great meal for lunch or dinner.

Simple and ready in minutes with potatoes and other ingredients I always have on hand (like onion, flour, milk, and broth).

Potato soup is a great way to use up leftover meat and veggies.

Make it in advance and serve it all week!

This is the perfect potluck soup, keep it warm in a crockpot or slow cooker.
Ingredients for Potato Soup

Potatoes – Any spuds will do, but Yukon gold or red potatoes have a creamier texture and make the best soup. Leave some of the skin on for a rustic look and a bit of extra fiber!

Russet potatoes can be used but they tend to be a bit more grainy in texture and will slightly change the buttery consistency of the soup. Be sure to peel russets as the skin is tough.

Bacon – Fry it fresh in this recipe instead of using packaged bacon bits. Bacon grease will add a great smoky flavor to the onions!

Dairy – Skip the heavy cream, potatoes add great texture to this soup so just a little milk and chicken broth is all that’s needed. Sour cream adds a bit of tangy flavor (Greek yogurt can be substituted).

Add-Ins – Stir these in or let everyone add their own. Try cooked shredded chicken, cheddar cheese, a Mexican cheese blend, chives or green onions, diced ham, cooked ground Italian sausage, or a bag of mixed vegetables.
How to Make Creamy Potato Soup

Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside.

Cook onions: Cook the onions in the bacon fat per the recipe below.

Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender.

Mash or Blend: Mash potatoes in the pot until the soup is creamy (or leave some chunks intact). You can blend it with an immersion blender if you’d like a smoother soup.

Season: Stir in cheese, sour cream, chives, & bacon pieces.
Pro Tips for Potato Soup

Red potatoes or Yukon gold will give the best texture to this soup.

To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.

Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
More Cozy Soups We Love

Did your family love this Creamy Potato Soup? Leave a rating and a comment below!
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Creamy Potato Soup

This creamy and cozy potato soup is comfort food in a bowl!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.

Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.

Sprinkle in the flour and whisk to combine. The mixture will be thick.

Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.

Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.

When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.

Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

Uncooked bacon is best in this recipe. If using pre-cooked bacon, cook the onions in salted butter.
Yukon gold potatoes are another great choice in this recipe. Russet potatoes have a more grainy texture and will change the consistency of the soup slightly.
You can mash the potatoes or slightly blend some of it with an immersion blender to get a creamy texture.
Store potato soup in a covered container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave.

Calories: 484.87 | Carbohydrates: 55.69g | Protein: 20.02g | Fat: 20.88g | Saturated Fat: 12.03g | Cholesterol: 60.41mg | Sodium: 464.61mg | Potassium: 1419.29mg | Fiber: 4.36g | Sugar: 12.64g | Vitamin A: 784.52IU | Vitamin C: 23.41mg | Calcium: 408.04mg | Iron: 2.56mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 25, 2023