I know I said in an earlier post that rice macaroni’n’cheese, especially the gluten free, dairy free and soy free and caseinate-free kind, can taste like warmed-over pressed cardboard.
That was before I tried Amy’s Rice Macaroni with Dairy Free Cheeze. I just may be converted.
Every bit as good as the “regular” macaroni and dairy-free cheeze, this organic rice pasta dish, loaded with taste, cooked to a tender, creamy, piping-hot entree. That just-like-the-real-thing flavor is something Amy’s does extremely well with their mac’n’cheese.
The sodium’s a little high at 740 mg, but you know what, I enjoyed every bite. For the macrobiotic or vegan on the go, you could do far worse than have this for lunch!
Finally. Love at first bite. With fake cheese, no less!
Amy’s Macaroni & Soy Cheeze, made with organic pasta, cholesterol free and lactose free, is the best brand I’ve found yet for that almost-the-real-thing taste I’ve been craving. Thick, deliciously gooey cheeze liberally covers generously-sized noodles, and if you heat it up just a little bit more than the directions, you get that wonderfully crisped taste along the edges.
It does have caseinate in it, so die-hard macrobiotics should avoid it. The reason I chose it over its non-caseinate, perfectly friendly rice pasta mac & fake cheese neighbors in the freezer was because I am sick of non-caseinate rice pasta attempt that taste like warmed-over pressed cardboard.
And yes, I can make my own with meltable fake cheese and a package of organic noodles; I can also try to get enough sleep and still do all the things I want during the work week. Ah, ideals.
I can’t say enough about how marvelous this tasted. I know I’d found a good enough substitute prior to this, and I’m certainly not knocking that, but this not only almost tastes like the real thing, it actually looks like the real thing.
Note: Contains wheat and soy. And here’s a little more about caseinate.