Craving a comforting bowl of mac and cheese but find yourself out of milk and cream? No problem! It’s the ultimate comfort food.
This recipe will show you how to make creamy, delicious mac and cheese using plant-based milk. This version is sure to satisfy your cravings.
It’s creamy, cheesy, and an irresistible family favorite comfort food recipe. This mac and cheese is not only incredibly easy to make but also versatile enough to cater to various dietary needs.
How to Make Mac and Cheese Without Milk
Whether you’re lactose intolerant, vegan, or just looking for a new twist on a classic dish, this recipe has got you covered. The use of plant-based milk ensures a silky-smooth sauce, while the blend of cheeses adds a rich and satisfying flavor. Plus, it’s ready in just 30 minutes, making it perfect for busy weeknights or a quick, hearty lunch.
Recipe Tips
Pasta Options: You can use any type of pasta you prefer such as penne, fusilli, or shells.
Cheese Varieties: Experiment with different cheeses like sharp cheddar cheese, mozzarella cheese, or a blend of your favorite dairy-free cheddar cheeses.
Add-Ins: Enhance your mac and cheese with add-ins like cooked bacon, sautéed mushrooms, or steamed broccoli.
Non-Dairy Alternatives: Ideas for substitutions for regular milk. We recommend using plant-based milk such as soy milk, oat milk, cashew milk, or almond milk.
How to Make Mac and Cheese Without Milk Recipe
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
Ingredients
- 8 Ounces Elbow Macaroni or your preferred pasta, about 2 cups
- 2 Tablespoons Butter or a non-dairy butter substitute
- 2 Tablespoons Flour
- 2 Cups Water or vegetable broth
- 1 Cup Chicken Broth or unsweetened plant-based milk (soy milk, oat milk, cashew milk, or almond milk), or heavy cream
- 1 Teaspoon Garlic Powder optional
- 1 Teaspoon Onion Powder optional
- Salt and pepper to taste
- 1 Teaspoon Dijon Mustard optional, for extra flavor
- 8 Ounces Cream Cheese or sour cream or plain yogurt
- 1 ½ Cups Shredded Cheese or use dairy-free cheese if avoiding dairy completely
Instructions
- Cook the Pasta: In a large pot, bring water or vegetable broth to a boil. Add a pinch of salt and the pasta. Cook according to package instructions until al dente. Drain the pasta and set aside.8 Ounces Elbow Macaroni
- Prepare the Sauce: In the same pot over medium-high heat, melt the butter or non-dairy substitute over medium heat. If using flour for thickening, add it to the butter and stir constantly for about 1 minute to form a roux.2 Tablespoons Butter, 2 Tablespoons Flour
- Add the water and chicken broth or plant-based milk. Slowly whisk making sure there are no lumps. Bring to a gentle simmer.2 Cups Water, 1 Cup Chicken Broth
- Add the seasonings and cheese: Stir in the garlic powder, onion powder, salt, and pepper. Add the cream cheese. Stirring frequently until fully melted.1 Teaspoon Garlic Powder, 1 Teaspoon Onion Powder, Salt and pepper to taste, 1 Teaspoon Dijon Mustard, 8 Ounces Cream Cheese
- Gradually add the shredded cheese (or dairy-free cheese), stirring until fully melted and smooth. If using, add the Dijon mustard.1 ½ Cups Shredded Cheese
- Combine Pasta and Sauce: Add the cooked pasta back into the pot and stir until the pasta is well coated with the cheese sauce.
- Serve: Serve immediately, optionally garnishing with more nutritional yeast or fresh herbs.
Your Own Private Notes
Nutrition
What is the Best Milk Substitute?
When making mac and cheese without traditional dairy milk, the best milk substitute can vary based on dietary preferences and desired flavor. Here are some popular options and their benefits.
Best Milk Substitutes for Mac and Cheese
Soy Milk
Pros: Rich and creamy texture, high in protein, similar to cow’s milk.
Best For: Those looking for a creamy and rich mac and cheese similar to the traditional version.
Flavor: Slightly nutty but generally neutral, especially if using unsweetened varieties.
Oat Milk
Pros: Creamy and smooth, slightly sweet, great for achieving a thick and velvety sauce.
Best For: A rich texture without the nutty taste. It’s also a good option for those with soy or nut allergies.
Flavor: Mildly sweet and neutral, making it versatile for savory dishes.
Almond Milk
Pros: Light and slightly nutty flavor, widely available, and low in calories.
Best For: A lighter mac and cheese. Use unsweetened versions to avoid sweetness.
Flavor: Nutty and slightly sweet, but can be masked by cheese and seasonings.
Cashew Milk
Pros: Very creamy and rich, mimics the texture of dairy milk well.
Best For: Extra creamy mac and cheese. Great for those looking for a richer sauce.
Flavor: Mildly nutty and creamy.
Coconut Milk
Pros: Rich and creamy, adds a unique flavor, good for those who prefer a tropical hint.
Best For: Creamy consistency with a slight coconut flavor. Best used in combination with other flavors to balance out the coconut taste.
Flavor: Distinctly coconut, can be strong if using full-fat versions.
Using Rice Milk in Mac and Cheese
Pros:
Hypoallergenic: Rice milk is a great option for those with soy, nut, or dairy allergies.
Light Flavor: It has a very mild, slightly sweet flavor that won’t overpower the dish.
Cons:
Thin Consistency: Rice milk is thinner than other milk substitutes, which might result in a less creamy sauce unless thickened appropriately.
What to Serve with Mac and Cheese
Green Salad: A fresh green salad with a tangy vinaigrette can balance out the richness of the mac and cheese.
Roasted Vegetables: Roasted Brussels sprouts, carrots, or asparagus make a nutritious side.
Grilled Chicken: For added protein, serve with grilled or baked chicken breast.
Garlic Bread: A slice of crispy garlic bread complements the creamy pasta perfectly.
Bonus Recipe:
How to Make a Box of Kraft Mac and Cheese Without Milk
Ingredients:
1 box of Kraft Macaroni and Cheese
2 tablespoons butter or non-dairy butter substitute
1/4 cup pasta water or plant-based milk (soy milk, oat milk, or almond milk).
Cook the Pasta: Prepare the macaroni according to the package instructions, then drain.
Prepare the Sauce: In the same pot, add butter and water or plant-based milk. Stir until the butter is melted.
Mix In: Add the cheese powder from the Kraft package and stir until well combined.
Combine: Return the cooked macaroni to the pot and stir until evenly coated with the cheese sauce.
How to Store and Reheat Leftovers
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat, adding a splash of water or plant-based milk to loosen the sauce. Alternatively, reheat in the microwave, stirring every 30 seconds until heated through.
Best Substitutes for Pasta and Cheese
Some of these substitutes will change the texture and taste slightly. Try and few to find your favorite.
Pasta: Elbow macaroni is classic, but other good choices include penne, rigatoni, fusilli, and cavatappi.
Cheese: If avoiding dairy, use dairy-free cheese options like those made from almonds, cashews, or soy.
Swap out the cream cheese for sour cream and the milk for heavy cream or chicken broth.
Recipe Add-ins for This Mac and Cheese Recipe
Texture: For a crispy top, transfer the mac and cheese to a baking dish. Sprinkle the cheese mixture with breadcrumbs and parmesan cheese. Broil until golden brown.
Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
My family loved this!