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ketchup with french fries on wood tray

Recipes for “Heinz” Ketchup and Other Favorite Grocery Items

/Updated /16 Comments/in , , /by Mary Hunt
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Chances are good you’ve noticed the price of ordinary grocery items beginning to soar. The Wall Street Journal is reporting these food items are getting more costly in 2022: Mac and Cheese, Ketchup, Mayonnaise, Mustard, Soup, Coffee, and snacks. And don’t assume it will stop there.

A woman standing in front of a store

Mondelez International Inc. announced in January 2022 it would be was raising prices across cookies, candy, and other products sold in the U.S. by 6% to 7% . General Mills Inc. and Campbell Soup Co. said followed suit with their price increases that also took effect in January.

Kraft Heinz Co. told retailer customers that it would raise prices across many of its products including Ketchup, Jell-O pudding and Grey Poupon mustard, with some items going up as much as 20%.

It’s time to get ahead of the curve by stocking up on these items if and when they go on sale again, but even better: Learn to make ordinary grocery items ourselves to cut the soaring costs.

Heinz Ketchup

During the height of the pandemic, we were surprised to discover the U.S. experienced a ketchup shortage. Not kidding. Ketchup! And specifically, our favorite brand, Heinz. Honestly, Heinz Ketchup is about as common a product as any in the Hunt refrigerator (funny, I know because well … Hunt’s) and our supply never reaches its best by date!

French fries with ketchup on wood tray

To make a spot-on amazing copycat version of Heinz Ketchup:

You’ll need:

✅ tomato paste

✅ light corn syrup

✅ white vinegar

✅ water

✅ white granulated sugar

✅ salt

✅ onion powder

✅ garlic powder

(full printable recipe below)

Panera Mac and Cheese

For the moment, let’s try to forget boxed Kraft Mac and Cheese. Its price is has already begun to soar, according to the folks at Kraft. Sure it’s great option for the kiddos but as long as we’re talking about cooking from scratch at home to save money, let’s shoot for the moon.

Everyone has their weakness—mine happens to be macaroni and cheese and in my opinion, it’s hard to beat Panera’s signature Mac & Cheese. But that $9.69 price tag for a single serving is hard to swallow.

Everything in me has been determined to figure out how to make this myself at home, and for more like $.80 a serving. And now that’s exactly what I do—as often as I dare.

A bowl of Macaroni and cheese

This Copycat Panera’s Mac and Cheese Recipe is, in my opinion even better than Panera’s. It’s smooth and creamy thanks to a secret ingredient that may make some of my dear readers wince.

In a word: Velveeta.

I know what you’re thinking, but if an ingredient or technique makes a dish taste better and gives it a heavenly texture, I am all for it. The key lies in how much Velveeta you use—only a very small amount. That is the secret to this mac n cheese’s velvety smooth texture. Otherwise, it will get lumpy, even slightly gritty depending on your white cheddar. I don’t know why.

I promise you, people will go nuts for this Mac & Cheese. Just don’t mention the V-word. It’ll be our little secret.

You’ll need:

✅ dry macaroni

✅ butter

✅ flour

✅ evaporated milk

✅ heavy cream

✅ sharp white cheddar

✅ Velveeta cheese

✅ black pepper

✅ dry mustard powder

(Full printable recipe below)

Blue Cheese Dressing

The best brands are found in the refrigerator section of the supermarket. And they are not inexpensive! You can make blue cheese dressing even better and cheaper yourself—better than the refrigerated and the bottled options.

blue cheese dressing

You’ll need:

✅ sour cream

✅ mayonnaise

✅ Worcestershire sauce

✅ dry mustard

✅ salt

✅ garlic powder

✅ ground black pepper

✅ blue cheese

(Full printable recipe below)

 

More Resourcessalad wedge

Check this popular Everyday Cheapskate post:

15 Quick and Easy Recipes to Make the Best Salad Dressings From Scratch

 

Surprise! Free DownloadEasy do-it-yourself recipes and instructions to duplicate your favorite commercial seasonings, rubs, dips, sauces, soups, gravies, salad dressings, baking mixes and more!

More than 150 recipes for rubs, dips, sauces, soups, gravies, salad dressings, baking mixes, and more are in our exclusive eBook, Make Your Own Mixes: Easy do-it-yourself recipes and instructions to duplicate your favorite commercial mixes and seasoning packets.

For a limited time, my eBook, Make Your Own Mixes is a Free Download just for you, as a bonus for reading all the way to the end! MakeYourOwnMixes download.

 

Stay Tuned

You can be sure that this is only the beginning of the discovery for how we can make ourselves the food items we’re now paying others to make for us, when we can do it cheaper, better, and faster. Are you with me? Then stay tuned. Don’t miss a single Everyday Cheapskate post!

french fries and heinz ketchup recipe ketchup without corn syrup
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5 from 8 votes

Copycat Heinz Ketchup

This recipe, created by Todd Wilbur for Even More Top Secret Recipes, perfectly replicates the classic Heinz flavor—smooth, sweet, and tangy, without the store-bought price tag. Make it yourself with pantry staples, tweak sweetness or spice to taste, and even create a version without corn syrup.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Condiment
Cuisine: American
Servings: 24 tablespoons
Calories: 29kcal
Author: Todd Wilbur

Ingredients

  • 1 6- oz. can tomato paste
  • ½ cup light corn syrup like Karo; see notes for corn syrup-free version
  • ½ cup white vinegar
  • ¼ cup water
  • 1 tbsp white granulated sugar
  • 1 tsp salt
  • ¼ tsp onion powder
  • â…› tsp garlic powder

Instructions

  • Pour everything into a medium saucepan over medium heat. Whisk to blend tomato paste with liquids until smooth.
  • Bring mixture to a gentle boil, whisking frequently.
  • Reduce heat and let simmer for 20 minutes, stirring every few minutes to prevent sticking.
  • Remove from heat, cover, and let cool. Transfer to a jar or recycled ketchup bottle. Refrigerate for up to 4 months.

Notes

Pro Tips

  • For thinner ketchup, add a splash more water at the end.
  • For thicker ketchup, simmer a few extra minutes uncovered.
  • Corn syrup-free version: swap light corn syrup for blue agave, honey, or maple syrup. Taste and adjust sweetness gradually.

Notes

  • Yield: 1 1/2 cups (24 tablespoons)
  • Reuse a Heinz bottle for fun nostalgia, or any airtight container.
  • Shelf life: Up to 4 months refrigerated due to pasteurized tomato paste and vinegar. If using fresh tomatoes or onions, shelf life drops to 1–2 weeks.
  • Freezer option: Freeze in ice cube trays and store cubes in a freezer bag for up to 6 months.

Nutrition

Serving: 1tablespoon | Calories: 29kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 158mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.2mg
panera mac and cheese recipe copycat creamy recipe
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4.50 from 12 votes

Panera Mac and Cheese: The Creamiest Copycat You'll Ever Make

This Copycat Panera's Mac and Cheese is, in my family's opinion, even better than Panera. It's smooth and creamy with a heavenly texture, thanks to a secret ingredient— Velveeta, but just a very small amount. I promise you, people will go nuts for this Mac & Cheese. Just don't mention the V-word. It'll be our little secret.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 8 (1-cup servings)
Calories: 655kcal

Ingredients

  • 1 pound pasta, (cavatappi, elbow, or shells)
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup evaporated milk, or any milk except skim
  • 2 cups heavy cream
  • 8 ounces sharp white cheddar, shredded See NOTE 1
  • 2 ounces Velveeta, cubed
  • ½ teaspoon salt, more or less to taste
  • ½ teaspoon black pepper, more or less to taste
  • 1 teaspoon dry mustard powder

Instructions

  • Cook the pasta according to package instructions making sure to salt the water. Retain about 1 cup of the pasta water, then drain the pasta and set aside.
  • Set a large pot over medium high heat. Add butter and allow to completely melt. Add the flour and whisk vigorously until fully incorporated. Cook for one full minute.
  • Reduce the temperature to medium. Pour in the milk, heavy cream, salt, dry mustard, and pepper. Continue whisking until it begins to bubble. Reduce temperature to Low and add the grated white cheddar and Velveeta cheeses. Stir until melted and fully incorporated.
  • Add the cooked pasta, gently stirring until combined.
  • Remove from the heat and allow to sit for 5 minutes, as it thickens. If it gets too thick, return to Low heat, adding pasta water a couple of tablespoons at a time while stirring gently until it is just perfect. Taste to check for seasoning. Add more salt and pepper as desired.
  • Enjoy!

Notes

I use Costco's English Coastal Cheddar, but any good, sharp white cheddar will do.

Nutrition

Calories: 655kcal | Carbohydrates: 52g | Protein: 20g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 139mg | Sodium: 545mg | Potassium: 320mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1482IU | Vitamin C: 1mg | Calcium: 381mg | Iron: 1mg
blue cheese dressing
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5 from 7 votes

Blue Cheese Dressing

Fabulous as a dressing on salad and also dipping sauce for wings
Prep Time10 minutes
Cook Time0 minutes
Refrigerate before serving1 day
Total Time1 day 10 minutes
Course: Condiment
Cuisine: Salad
Servings: 20
Calories: 139kcal
Author: Inspired by Leah

Ingredients

  • 3/4 cup sour cream
  • 1 1/3 cup mayonnaise
  • 1 tspn Worcestershire sauce
  • 1/2 tspn dry mustard
  • 1/2 tspn salt
  • 1/2 tspn garlic powder
  • 1/2 tspn ground black pepper
  • 4 oz blue cheese, crumbled

Instructions

  • In a large bowl, whisk together the sour cream, mayonnaise, and Worcestershire sauce.
  • Stir in mustard, garlic powder, salt, and pepper. Stir in blue cheese.
  • Cover and refrigerate for 24 hours before serving.

Nutrition

Serving: 1tbsp | Calories: 139kcal | Carbohydrates: 1g | Protein: 2g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 191mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Bonus

1000 island dressing
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5 from 7 votes

1000 Island Dressing

Classic, delicious and so easy to make
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Servings: 12
Calories: 78kcal
Author: EverydayCheapskate.com

Ingredients

  • 1 egg, hard-boiled
  • 1/2 cup mayonnaise
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon finely minced onion
  • 1/8 teaspoon salt
  • dash black pepper

Instructions

  • In a bowl, mash egg with a fork, stir in the rest of the ingredients until well incorporated. Best when used immediately, or alternatively, this delicious dressing will last up to three days in a covered container in the refrigerator. Yield: About 1 cup. Enjoy!

Nutrition

Calories: 78kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 132mg | Potassium: 16mg | Fiber: 1g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

First published: 12-27-21; Revised & Updated 3-18-22

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16 replies
  1. Ya says:

    Hi. Is the measurement for the vinegar on the ketchup recipe correct? I made this following the steps as written and it super liquidy and is super vinegary. Nothing like Heinz (thick and not so strong in vinegar smell or taste).

    Reply
    • Mary Hunt says:

      Yes the recipe is correct. I’m wondering if you simmered for 20 mins, as instructed. That brings everything together and thickens as it “cooks down.” I don’t know your location, but if you are at high altitude or it’s very humid where you are, you may need to continue simmering until the ketchup is thick to your liking. Feel free to reduce the amount of vinegar. I’ve made this countless times. I and my family think it’s spot on.

      Reply
      • Ya says:

        Hi. Roughly at 600’. And yes, simmered for the full 20 minutes. Trying to figure out how to salvage it – simmer with more paste? More agave (severely allergic to corn)? Both?

    • Mary Hunt says:

      Hi Annie … Wow, 20 years?! How can this be? I must have started Cheapskate Monthly when I was 12! Oh yeah that’s the ticket! (You’re going to love the ketchup!)

      Reply
  4. Cheryl says:

    5 stars
    Hi, Mary,

    I’ve loved your suggestions for a long time! I was wondering if there is anything else you could use in the Ketchup instead of the corn syrup? Thank you!

    Reply
    • Mary Hunt says:

      Yes, see Note 4 in the recipe card:

      Non-Fructose Version: Substitute blue agave sweetener for the Karo light corn syrup in the foregoing recipe. Everything else remains the same. 

      Reply
  5. Thank you says:

    Hi,
    Just joined and already love this site
    Sorry if this question has been asked but are you able to can these recipes ( ketchup, dressing) for long term storage?
    Thank you

    Reply
    • Mary Hunt says:

      I have not attempted to can any of the recipes. However, in that most contain vinegar they have a relatively long shelf life. Sorry I can’t give you a definitive answer. If you give it a try, I’d love to know your outcome!

      Reply
  6. Cally Ross says:

    5 stars
    I remember the first time my mom made 1000 Island dressing, I thought to myself, “she really can make anything!” then she made mayo and my mind was blown. Why do we become so dependent on these items in bottles and jars that our grandparents made all the time? lazy? busy? both? Thank you for the reminder that we are not hostages to the rising costs of food, we just need to be aware of alternatives. 🙂 Happy new year!

    Reply
  7. KM Martin says:

    In my area, mayonnaise — no matter the brand — is going or around $5 a jar! Fortunately, I still have all my old cookbooks from the 1970s & ’80s, i.e., Betty Crocker, Good Housekeeping, and Better Homes & Gardens (among many others), and am making my own mayo now for a fraction of the cost. In fact, I had chicken salad sandwiches just tonight for supper using my homemade mayo.

    Reply
  9. Joey says:

    5 stars
    These will definitely work in my house for sure. Love saving now for later. I have been doing many things that you suggest on your site and they have proven out to be at the top of the bar as far as taste, savings and just a joy to know and do. Thank you so much for all the things you do there to help all of me and my friends to do now and save for what we won’t be able to do in the too near future !! We love you and your site here in Washington State!!!

    Reply

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