https://cookiesandcups.com/no-boil-crock-pot-mac-cheese/
So I’m making this for dinner tonight. I’m missing only two ingredients, the can milk and Velveeta. Will not having those affect the recipe at all, or am I just overthinking?
Edit: Oops, I forgot to add in. I’m lactose intolerant, so can milk affects my stomach with bad milk cramps, and the Velveeta would go to waste because I don’t like the glue like texture the cheese has. So should I add in water or chicken broth in place of the can milk and just double the cheese in place of Velveeta?
Edit 2: So other redditers ain’t questioning why I’m making this with lactose intolerance. Milk affects me differently than cheese. Milk gives me stomach cramps and milk farts, and cheese only gives me mild farting.
by bookwitch_1331
4 Comments
It’ll turn out fine, but will be more runny and not as thick of a sauce. If you have slices of american / kraft cheese add one or two instead imo
You will need the milk for the water it has for the macaroni noodles and the velveeta gives it the “creamy” texture so those are 2 big ingredients to not use imo. If not using milk I would add in water for sure for the noodles. If you can take a trip to the store or I am afraid this wont be the great mac and cheese your hoping for but good luck regardless !
If you’re lactose intolerant the cheese will affect your stomach also. Use lactose free milk and use cream cheese instead of Velveeta , Velveeta is even real cheese.
[Make your own evaporated milk.](https://www.biggerbolderbaking.com/evaporated-milk-recipe/) Yes, it will make a difference to the flavor of the dish.