In my usual state of denial, I suggested trying different cheeses and dairy products to see which, if any, his system could tolerate. But, considering the discomfort involved, he declined to let me use his digestive system as a science lab for my experiments (sheesh!). So we adjusted, switching to a more Mediterranean diet, using margarine instead of butter in desserts and becoming vigilant label-readers at the grocery store. A friend even dubbed certain foods "Dave-safe" to give us a heads-up about what was okay to eat.
After doing some reading and consulting with other families making this adjustment, we found that aged cheeses like extra sharp cheddar and parmesan or romano were acceptable, as were great substitute products like Tofutti cream cheese and sour cream. So when he was craving a creamy-cheesy fix, I figured out a recipe for macaroni and cheese that came close to replicating the super-rich pasta dish that had been removed from our table on that fateful day. And for those of you who may have a use for something like this, here's the recipe:
1 lb. dried pasta
4 Tbsp. stick margarine
4 Tbsp. flour
2 c. Lactaid milk3/4 lb. extra-sharp cheddar cheese, grated
8 oz. Tofutti cream cheese
1/2 tsp. hot pepper sauce
Salt and pepper to taste
Boil large pot of water. While water is heating, melt margarine in medium-sized saucepan. Remove from burner and add flour, stirring to combine. Place back on burner and cook on low heat for 1-2 minutes, stirring constantly. Add milk and stir until it thickened, then add cheese in handfuls until melted. Add cream cheese and stir until sauce is thick and creamy, then add hot sauce with salt and pepper to taste.
Add pasta to boiling water and cook till al dente. Drain and put in casserole dish, pour cheese sauce over top and stir gently to combine. Bake in 350 degree oven 30 minutes.