Last night we feasted on ooey-gooey mac n’ cheese fit for my husband’s digestive system. He developed lactose-intolerance in the past couple of years, which effectively put an end to his cheese-fiend ways.
Here are the alternations I made to the recipe:
- Boiled the macaroni in lactose-free milk to make it creamier.
- Added half a bag of frozen peas.
- Used one bag of Daiya Cheddar Shreds and one block of Daiya Jalapeno-Garlic Havarti.
- Seasoned with vegetarian Bacon Salt.
Other than that, I followed the recipe as written. It’s super easy and super satisfying.
Oh, and let me tell you that Daiya cheese melts so very very beautifully. In fact, the mixture of cheddar shreds and jalapeno havarti alone would make a ridiculously awesome nacho cheese. I recommend it to anyone who has been looking for a good substitute.
Don’t be misled by the fact that this is lactose-free and easily vegan-able, this is not health food. It is sodium-laden indulgent so-bad-for-you-it’s-good food. In fact, my husband, who typically detests homemade mac n cheese, declared it the best he’s ever had. High praise indeed, from a former cheese-fiend.