So… This post is probably going to be sad for most of you. Why? Because it’s Thanksgiving. I ate mac & cheese for dinner. This is the first thanksgiving that I have not had turkey for at least lunch and dinner, if not all three meals of the day. I just had a baby 3 months ago, and we are really not up for any road trips yet. But don’t feel too sorry for me. I am going to mom’s house tomorrow to have a delayed Thanksgiving meal. Stay tuned for more recipes and pictures!
Because of this, I have the opportunity to bring you a review for Daiya Mac and Cheeze.
It took me years to find this product. I’m not sure why, but when I found out I was lactose and gluten intolerant, I completely wrote off any hopes of having macaroni and cheese again. Until I saw this in the store. I thought, “how good could gluten-free macaroni and fake cheese be?” Well let me tell you, I’m glad I gave it a shot. This stuff is good. Like, I can’t tell I’m not eating the real thing. In case you’re still wondering what “cheeze” is, it is just a word for fake cheese. I’ve also seen “chreeze”.
You cook it like Velveeta Shells and Cheese, except the noodles only take 6-7 minutes to boil. Don’t overcook them. (Are you listening? Overcooked GF pasta is very mushy, and I don’t think you want cheezy noodle mash for dinner.) Then drain and pour the cheezy sauce packet in and stir.
This has creamy, smooth sauce with al dente pasta, and it’s both gluten free and dairy free! YUM!
If you want to add more protein and nutrients, consider stirring shredded cooked chicken, shredded carrots, and cooked green beans into the macaroni.
Bon appetit!
