You’re correct that it isn’t as good of an alternative as flossing but you’re meant to do both.
You should floss, preferably with actual floss and not a pick, and then follow that up with water irrigation. You dislodge food and break up the plaque with the floss and flush it out with the water flosser.
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.