How To Make Mac and Cheese Without Milk: Mac and Cheese without Milk (+Great Alternatives!)
Learn how to make mac and cheese without milk so you can enjoy this indulgent side even if you've run out of milk! These substitutions and tricks are so fantastic that you won't even know it was made without milk! You'll even get an amazing recipe for milk-free macaroni and cheese!
Place your 6 oz elbow macaroni into a saucepan and add only enough water to just cover the noodles. Bring to a boil and stir frequently until the pasta is almost al dente (about 6 minutes).
6 oz elbow macaroni
Immediately add in 6 oz evaporated milk and return it to a boil. Then, add 6 oz cheddar cheese and reduce the heat to low. Stir for another 2 minutes until the cheese has melted.
6 oz evaporated milk, 6 oz cheddar cheese
Season as desired and serve immediately.
Option 2
Boil your 2 cups elbow macaroni as directed on the packaging, drain it, and set it aside.
2 cups elbow macaroni
In a saucepan, melt 1 tablespoon butter. Reduce the heat to low and add 8 oz cream cheese. Stir until melted.
1 tablespoon butter, 8 oz cream cheese
Add 2 cups cheddar cheese and the cooked macaroni into the saucepan and cook while stirring until the cheese has melted and the sauce is smooth.
2 cups cheddar cheese
Serve immediately.
Notes
*Nutrition information is calculated for the option using evaporated milk only.Notes:
These are two simple and easy options for making some mac and cheese without milk. Of course, you can always use your favorite milk-based recipes and just swap the milk out for a great alternative!
You can keep any leftover macaroni and cheese stored in a sealed container in the fridge for 4-5 days.
To freeze your macaroni, portion it out and place each portion into a storage bag or container. It can be frozen for up to 3 months.
To reheat your macaroni, add a splash of milk, broth, or water and cover it tightly with foil. Bake it in the oven at 350°F (175°C/Gas Mark 4) until hot.