Be sure to check out the video instructions, too! Step 1: Create roux Once you try my easy stovetop recipe, you’ll probably want to make it again and again.
Let’s take a closer look at how to make mac n cheese without milk.
For the full ingredient quantities, scroll to the recipe box near the end of the post. You can also swap in 1 minced garlic glove and 1 tsp prepared mustard, or skip the extra seasonings.
I know cream isn’t an ingredient you’ll often find in mac and cheese recipes, but it yields the absolute best, ultra-creamy macaroni and cheese. So, what’s the secret? My version uses a combination of broth and whipping cream as a substitute for milk. It’s so quick and easy to make on the stove! I’m sure you’ll love this simple one-pot recipe too. Homemade mac and cheese is the best meal ever! My family can’t get enough and didn’t even notice that it’s milk-free. Whether you’ve just run out of milk or want to try a new way to cook this dish, my no milk mac and cheese is for you!
Milk substitutes for mac and cheese Can you make mac and cheese without milk?Ĭan I make mac and cheese without milk? YES, you can most definitely make the best mac and cheese without milk! If you add chicken breast and some crumbled extra crispy bacon, you can even bring it down to about half the box of noodles and the end product is practically gourmet… err, well, at least compared to straight boxed mac ‘n cheese.9. This increases the cheesiness of the end mac ‘n cheese, while also cutting some of the calories out of what you would have eaten.
Pro-tip: If you’re eating for one, remove about 1/3 of the noodles in the mac ‘n cheese box and put it aside in a zip lock bag or other container to be used for a different meal.
I don’t actually measure it, but just give it a little splash, stir, then add as necessary until all the cheese is uniformly distributed. Just don’t go too heavy on the heavy whipping cream, lest it end up a bit tangier than you might have hoped for. I then mixed a little of the heavy whipping cream with the strained noodles (no need for butter here) and the result was Kraft Mac ‘n Cheese taken to a whole different level of creamy goodness. Luckily, I noticed where the milk normally was there happened to be some heavy whipping cream, which I usually use for making sauce for Chicken Pesto Tortellini (which might just be one of the most ridiculously delicious and easy to make meals on the planet). From there, I could have gone with the age old practice of not straining all the water out of the noodles in order to have enough moisture to mix in the powdered cheese-but, ya… no thank you. I was out of milk one fateful day, without knowing it, and began making some Kraft Mac ‘n Cheese before I discovered this sad fact. Necessity is the mother of all innovation.
You should know substituting the milk and butter ingredients with heavy whipping cream when making Kraft Macaroni & Cheese makes for a creamier and, in my opinion, tastier cheese sauce.