I’ve been experimenting with different cheeses in my stovetop mac and to be honest, America/cheddar is still the best combo I’ve found. Was disappointed when a batch of smoked Gouda was still good, but not as good as the sauce made from “milk-product” slices and any old block of mild cheddar.
I was an aerospace machinist in a past life and I’m aphantasic. Never was it a hindrance in me making parts. You were just having a conversation with an idiot, which makes sense because shops seem to hire a lot of them.