For the full ingredient quantities, scroll to the recipe box near the end of the post. Here’s your shopping list! This is just an overview.

My version of mac and cheese without milk is on the traditional side, with classic elbow noodles and cheddar. But if you just want to see the recipe instructions, click here or tap the Jump-To-Recipe button at the top of the post. I’ve put together many useful tips and tricks for making mac-n-cheese without milk below. And did I mention the ooey-gooey cheese sauce that coats every bite? It’s so good! 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! This is part of a series in which Melissa Clark teaches you how to cook with pantry staples. Then serve it up in front of the TV, and don’t forget to hand your tween the remote. Let rest for at least 10 minutes before serving this gives the pasta a chance to absorb all the milk. Panko makes the topping nice and fluffy-crisp, sort of like an edible shag carpet, but if you don’t have bread crumbs, just sprinkle the top with the Parmesan and more Cheddar so there’s a nice even layer.īake for 20 minutes, then increase the heat to 450 degrees and continue to bake until the top is golden brown, about 20 to 30 minutes longer. Scatter the mixture over the top of the macaroni. To make the bread crumb topping, melt 4 tablespoons butter and stir in ½ cup grated Parmesan and 1 ½ cups bread crumbs. Pour the milk mixture over the macaroni and cheese in the pan. I didn’t have that much Cheddar, so I used up all the cheese ends in the fridge (except the blue cheese, which my daughter would not have appreciated, but if you would and you have it, feel free to add.) I also added goat Brie, Gruyère, Manchego and what I think was Monterey Jack, but I honestly can’t remember. Scatter 1 pound (5 cups) grated Cheddar on top.

Baked mac and cheese recipe no roux