Get this: I make macaroni and cheese without a roux and sometimes not even
with milk. My husband and evil MIL snarf it up.
I use butterbuds, which I let thicken. I whisk in the flour. I add water
and cook it, whisking until it thickens. Looks very gross.
Usually at this point I whisk in the dry skim milk powder until it looks
rich enough.
Once, I forgot. I threw in the Velveeta light and kept stirring (and
talking on the phone). Never did get that milk in there.
I haven't stuck this into MC to get the values yet, but I'm willing to bet
it's lower than one would expect! <LOL>
Also, some of the Hemp RELLA cheeses melt pretty well and taste good. I add
dry mustard powder for a bite sometimes.
Hope this helps with some ideas...
Christine