Mac And Cheese Without Milk ⭐⭐⭐⭐⭐ 5 Star Recipe - Serendipity And Spice (2024)

FAQs

What can I use instead of milk in mac and cheese? ›

To make mac and cheese without milk, the best choice is to find something that has a similar texture and a milk flavor. Things like heavy cream, almond milk, oat milk, yogurt, cream cheese, and even pasta water all work very well in boxed mac and cheese.

Instead, you can use water as a substitute. Simply follow the package instructions for cooking the macaroni, then drain it and mix in the cheese powder and a small amount of water to create the sauce. Adjust the consistency to your liking by adding more or less water as needed.

While you technically can use water instead of milk in your mac and cheese recipe, it may result in a less creamy and flavorful sauce. Dairy-free milk substitutes, such as almond milk or oat milk, offer a more satisfying alternative that helps maintain the desired texture and taste.

The box instructions will most likely call for both milk and butter, but, as it turns out, the milk is unnecessary — as long as you add enough butter, of course.

You most definitely can use water in place of milk in any pasta recipe including mac and cheese. It is how I make mine, in fact, and it is just as healthy and delicious. The thing is that it will make it not as creamy and perhaps less thick.

Add flavor

Using olive oil instead of butter in mac and cheese is a simple and healthy way to enjoy this classic dish. By choosing the right type of olive oil, making a roux, and adding flavor and toppings, you can create a creamy and delicious mac and cheese that's lower in saturated fat and calories.

In fact, you can substitute sour cream for milk almost anytime the recipe calls for less than a cup of milk. One of the most common ingredients to use milk with is potatoes. Spuds love dairy, so if a recipe calls for milk, sour cream almost always works in its place.

Why do you add flour to homemade mac and cheese? ›

Both the flour and the cheese help thicken the sauce.

For one cup of heavy cream substitute, blend ½ cup of cottage cheese and ½ cup milk in a blender or with an immersion blender until smooth. A high protein option, greek yogurt masquerades well as heavy cream when thinned out with milk.

Instead of fresh milk, I use dry milk powder, which cuts down on weight and doesn't need refrigeration. You'll still need a couple of perishables—some cheese and a bit of butter—but those ingredients are less perishable than milk and are what make this so much better than Mac and Cheese from a box.

One way to make boxed mac and cheese much richer is to ditch the milk and add extra butter. The box instructions will most likely call for both milk and butter, but, as it turns out, the milk is unnecessary — as long as you add enough butter, of course.

To make a roux, heat one tablespoon of flour (regular or gluten-free) and one tablespoon of fat like butter or oil over medium heat. Stir constantly for 2-3 minutes, or until the flour taste has disappeared. Mix the roux into mac and cheese just as you would milk.

While I was cooking the pasta, I noticed a tip listed on the very bottom of the box: If you want a creamier mac and cheese, try replacing the butter and milk with a few spoonfuls of Greek yogurt. I was skeptical, but since I always have some Greek yogurt on hand, I figured it couldn't hurt to try.

Milk and chicken broth: Added to the roux to make the sauce for creamy mac and cheese. Chicken broth isn't commonly used to make mac and cheese, but we find it works great in place of half the milk and adds more flavor.