I live in south FL, and for awhile now I have been trying to get our Kraft sharp cheddar cheese block (shredded by hand) to melt. It’s one of the “made with no lactose” options that we like the taste of.

But it never melts! I use milk, and butter like every website I’ve found recommends. I am hoping for the creamy consistency, that just is a nice blanket over the noodles. Not a clump that just falls off the noodle 😂

I need help 😭 my toddler loves macaroni, but shes very lactose intolerant. Even when cooking with the noodles, it’s still clumpy.