“What if I don’t have whole milk?” Uhhh

After a very tiring break consisting of sleeping and procrastinating, the first thing I did when I returned to campus was to make myself a meal. What could go wrong with mac and cheese? It’s simple, easy, and always delicious. I am glad you asked. One of the main things that did go wrong was my fateful substitution of whole milk for almond milk. 

Normally, this would not be so disastrous. However, if you have never drunk almond milk before, these beverages come in various flavors and sweetness levels. Vanilla, chocolate, sweetened, unsweetened – various flavors that work swimmingly in cereals and coffee. Not so much in macaroni and cheese. 

That night, I had Vanilla. 

Naturally, I decided to try it anyway, and the outcome was…passable. This is definitely one of the better outcomes of swapping out ingredients in recipes that I see so often in recreations of Instagram recipes, for which I am very lucky. 

Here’s the recipe if you wanna take that gamble yourself. 

Ingredients: 

• Kraft Mac N’ Cheese 
• Water (6 cups) 
• Butter (1 tbsp)
• Almond Milk (¼ – ⅓ cup, depending on how soupy you want your macaroni) 
• A pinch of salt 

Surprise your suitemates and make this one night. See if they can taste the difference.