Learn how to make the best mac and cheese without milk – no need to run to the store! It’s creamy, cheesy, and it’s a delicious family favorite comfort food recipe.
Mac And Cheese Without Milk
I have always been a huge fan of mac and cheese, but sometimes, I find myself craving that creamy, cheesy goodness when I’ve run out of milk. That’s when I discovered how to make the most amazing mac and cheese without milk!
Whether you’re a busy mom like me who occasionally forgets to grab milk at the store, or you’re simply looking to switch things up in the kitchen, this mac and cheese recipe is sure to become a new family favorite. I love how simple it is to whip up this dish, and the end result is so incredibly satisfying. You won’t believe how creamy and flavorful this milk-free mac and cheese can be!
This recipe is not only easy and quick, but it’s also mouthwatering and delicious. Trust me, once you try this milk-free version, you’ll be questioning why you ever bothered with milk in the first place.
The secret to this delectable dish is using cream cheese, which adds a tasty tanginess and richness to the sauce. In addition, cooking the noodles in chicken broth brings a whole new depth of flavor that leaves you craving more. Oh my goodness, this mac and cheese recipe without milk is an absolute game-changer!
My nephew loved this mac and cheese so much that he felt the need to tell me, “This is the best mac and cheese ever, I wish I could just eat it with a shovel!” That’s definitely a win in my book!
If you love cream cheese in your pasta, be sure to check out this delicious cream cheese pasta recipe! It’s a popular one around here.
Can You Make Mac And Cheese Without Milk?
Yes, you absolutely can make mac and cheese without milk! This recipe works wonders, creating a creamy and delicious dish. If you’re wondering about making boxed mac and cheese without milk, such as Kraft mac and cheese, you can do that, too! Simply replace the milk with chicken broth or water, melt in a bit of cream cheese, and you’ll still end up with a tasty, cheesy meal.
Elbow Macaroni: The classic choice for mac and cheese, elbow macaroni provides the perfect shape for holding onto that delicious cheese sauce. Other small noodles, like shell pasta, will also work.
Chicken Broth: Cooking the macaroni in chicken broth seasons the noodles from the inside out while it cooks. It really brings the flavor to the next level!
Cream Cheese: The secret ingredient to achieve that creamy texture without milk, cream cheese also adds a slight tanginess to the sauce.
Butter: Adds richness and creaminess to the dish, making the cheese sauce even better.
Cheddar Cheese: Sharp cheddar cheese adds the classic bold flavor and gooeyness to your mac and cheese. Freshly grate your cheddar cheese for a smoother, creamier sauce. Pre-grated cheese often contains anti-caking agents that can result in a gritty texture.
Spices: Onion powder, garlic powder, salt, and pepper are used to enhance the flavors in this mouthwatering dish.
How To Make Mac And Cheese Without Milk
Boil the chicken broth: Begin by heating the chicken broth in a large pot until it reaches a boil. (See the recipe card below for the full printable instructions.)
Cook the macaroni: Add the elbow macaroni to the boiling chicken broth, stirring frequently. Continue cooking until most of the liquid is mostly absorbed, but still wet enough to mix in the cheese.
Add cream cheese and butter: Once the macaroni has absorbed most of the liquid, add the cubed cream cheese and butter to the pot.
Mix in the spices: Stir in the onion powder, garlic powder, salt, and pepper, combining until the cream cheese and butter are almost melted.
Add cheddar cheese: Finally, mix in the freshly shredded sharp cheddar cheese and stir until it has melted completely.
Serve and enjoy: Plate your mac and cheese, garnish with fresh cracked pepper if desired, and dig in! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What Can You Use Instead Of Milk In Mac And Cheese?
I think that cream cheese is the best substitute for milk in mac and cheese, but sour cream, half-and-half, and heavy cream will all also work.
Can I Use A Different Type Of Pasta For This Recipe?
Yes, you can use other pasta shapes such as shells, rotini, or penne. Just make sure to adjust the cooking time accordingly.
How Can I Store And Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the mac and cheese in a saucepan over low heat, adding a bit of chicken broth or water to help loosen the sauce. You can also reheat it in the microwave, stirring occasionally to ensure even heating.
Can I Add Other Ingredients To This Mac And Cheese Recipe?
Of course! Feel free to add your favorite mix-ins, such as cooked bacon, sautéed vegetables, or even cooked chicken for a heartier meal.
Slow Cooker Instructions
I recommend using our Crockpot Mac and Cheese recipe. You can also easily adapt this recipe for a slow cooker. Cook the macaroni in the chicken broth to slightly less than al dente. Then transfer all of the ingredients (including the remaining chicken broth in the pot) to the slow cooker. Mix and cook on LOW for 1.5-2 hours, stirring every 30 minutes, until the cheese has melted and the macaroni is tender and evenly coated.
If you prefer baked mac and cheese, you can also do that! Prepare the recipe as instructed in the recipe card. Transfer the mixture to a greased baking dish, top with extra shredded cheddar cheese or breadcrumbs, and bake in a preheated oven until the cheese is melted and bubbly.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Mac And Cheese Recipes
If you like this recipe, be sure to check out all of our pasta recipes! Some reader favorites are:
- Baked Mac and Cheese with Velveeta
- Velveeta Mac and Cheese
- How to Make Kraft Mac and Cheese Better
- Instant Pot Mac and Cheese
- Slow Cooker Mac and Cheese
- Pioneer Woman Mac and Cheese
- Spicy Mac and Cheese
- Paula Deen’s Crockpot Mac and Cheese
- 4 3/4 cups low sodium chicken broth
- 2 1/2 cups elbow macaroni
- 4 ounces cream cheese (half of a brick, cubed, room temperature)
- 2 Tablespoons butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 cups freshly shredded sharp cheddar cheese*
- In a large pot, bring the chicken broth to a boil, then add the macaroni. Turn the heat down to medium, stirring the macaroni frequently until most of the liquid has been absorbed. (You want the macaroni to be wet enough to mix in the cheese, about 1/3 cup chicken broth left in the pot is perfect.)
- Once most of the liquid has been absorbed by the macaroni, add the cubed cream cheese, butter, onion powder, garlic powder, salt, and pepper. Stir until the cream cheese and butter are almost melted, then add in the shredded cheddar cheese. Thoroughly mix until the cheese has melted.
- Serve immediately with some fresh cracked pepper on top, and enjoy!
*It’s important to use freshly grated cheese. Pre-grated cheeses are coated in an anti-caking agent that makes the texture gritty after it melts.
Amount Per Serving: Calories: 474Total Fat: 24.8gCarbohydrates: 42.9gFiber: 1.7gSugar: 2.5gProtein: 20.3g
Nutrition information isn’t always accurate.
This mac and cheese without milk recipe is perfect for when you want a creamy, cheesy, and satisfying meal.