My mac and cheese without milk is perfect when I’m craving serious comfort food and don’t want to go to the store for just one ingredient! I love seeing my kids go crazy for this rich, creamy, indulgent mac and cheese.
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My Recipe for Mac and Cheese With No Milk
I don’t always keep milk stocked in the fridge, so my recipe for mac and cheese without milk has saved me on multiple occasions!
I was craving this classic comfort food one winter night and didn’t feel like running to the store, so I decided to improvise based on what I had in my kitchen. I started with a simple roux, whisked in some chicken stock for liquid and flavor, then dropped in the cream cheese and seasonings.
The result was some of the creamiest, richest cheese sauce I’ve ever experienced! For the final touch, I slowly added the cheddar cheese until fully melted, then tossed it all with the noodles.
I knew before we even sat down at the table that this was about to become an instant family favorite. My son Connor took his first bite and I didn’t hear a word from him until he plate was completely empty.
Making macaroni and cheese without milk has become such a regular dinner in my house on those days when I don’t know what to make for dinner. It no longer matters that I don’t have milk in the fridge, which has been such a lifesaver!
If you love mac and cheese recipes, try my other recipes for velveeta mac and cheese, cream cheese mac and cheese, gouda mac and cheese, and mac and cheese in the instant pot.
Can You make mac and cheese without milk?
Absolutely! There are plenty of alternatives that can mimic the creaminess of milk. I love the combination of broth and cream cheese in this recipe because it creates a super luscious, flavorful sauce that coats the noodles beautifully!
Mac n Cheese Without Milk Ingredients
- Pasta – I love to use elbow macaroni to mimic the classic mac and cheese, but shells or cavatappi work well too!
- Butter– This helps create the roux. I do not recommend using oil in place of the butter.
- Flour – Combines with the butter to make the roux that thickens the sauce. I’ve used cornstarch in a pinch, but prefer the ease of using all-purpose flour.
- Chicken stock – Adds flavor to the sauce. I find this even more important when using no milk as it keeps the most flavor in the sauce as possible.
- Cream cheese – Full-fat cream cheese works best to get a nice creamy flavor. This is the milk substitute in my recipe. Sour cream or heavy cream will work too.
- Seasoning – I use garlic powder, paprika, and salt enhance the sauce’s flavor.
- Cheddar cheese – I use freshly grated sharp cheddar cheese for the freshest flavor. Pre-shredded works too, but sometimes the bags contain preservatives that make the cheese goop together instead of melt evenly.
How to Make Mac and Cheese Without Milk
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Bring a large pot of salted water to a boil.
STEP TWO: Add the pasta and cook the macaroni to al dente according to the package directions. Reserve ½ cup of the starchy cooking water before draining the pasta.
STEP THREE: In a medium skillet or saucepan, melt the butter over medium-high heat. Add the flour and whisk it until the roux forms.
STEP FOUR: Cook the roux, stirring constantly, for 1 minute.
STEP FIVE: Slowly add the chicken stock, whisking constantly to ensure that no lumps form.
STEP SIX: Bring the mixture to a simmer and cook it until it has thickened slightly, about 5 minutes.
STEP SEVEN: Add the cream cheese, garlic powder, paprika, and salt. Stir the sauce until the cream cheese has melted.
STEP EIGHT: Add the cheddar cheese one handful at a time, stirring to melt the cheese fully between each addition.
STEP NINE: When all of the cheese has melted, remove the pan from the heat and add the pasta. Stir to combine. If the mac and cheese becomes too dry, add a splash of reserved pasta water.
STEP TEN: Taste and season with additional salt if needed. Serve immediately and enjoy.
Tips for the Best Macaroni and Cheese without Milk
- Salt the water before boiling the noodles. I can always taste the difference when I salt the water!
- Cook the pasta to al dente since it will continue cooking a bit in the sauce.
- Reserve some of the pasta water. This is my secret ingredient if the sauce needs a little more liquid.
- Whisk constantly when adding the chicken broth to the roux. Whisking the whole time is my trick to making sure there are no lumps.
- Add the cheddar cheese slowly. I add one handful at a time and stir between each one so the cheese melts evenly throughout the pasta instead of sitting on top.
Mac and Cheese Variations and Substitutions
- When I want baked mac and cheese, I follow the recipe as usual, then transfer the mac and cheese to a greased 9×13” baking dish. I preheat the oven to 350 degrees F, mix together 1½ cups breadcrumbs and 3 tablespoons melted butter in a small bowl, sprinkle the buttered breadcrumbs on top, and bake for 15 minutes until golden brown.
- For dairy-free or vegan mac and cheese, I swap out the butter, cream cheese, and cheddar cheese for dairy-free or vegan versions and replace the chicken stock with vegetable stock.
- I sometimes like to switch up the noodles and use shells or cavatappi for homemade mac and cheese.
- For a different flavor, I’ll use mild cheddar, colby jack, mozzarella, monterey jack, or another type of cheese in place of the sharp cheddar.
- Swap the cream cheese for heavy cream or sour cream. If I have any in the fridge, I just use 4 ounces in its place. I find this to be the best substitute.
- When I want the smoothest sauce possible, I’ll grate my own cheese to avoid the anti-caking agents on pre-shredded cheese that make it harder to melt.
What to Serve with Mac and Cheese with No Milk
I often serve mac n cheese without milk as my main course and pair it with roasted acorn squash, air fryer asparagus, or air fryer vegetables for a well-rounded meal.
Macaroni and cheese also makes an amazing side to go with oven baked chicken tenders, oven roasted whole chicken, pork tenderloin in the oven, or oven pulled pork!
Mac and Cheese Without Milk FAQs
How to store leftover mac n cheese without milk
I let any extra mac and cheese cool to room temperature, then transfer to an airtight container and store it in the refrigerator. It will keep beautifully for up to 5 days!
Can I make this mac and cheese recipe ahead?
Macaroni and cheese without milk is a great dish to prep ahead of time! I follow the recipe as usual, allow the dish to fully cool, then store it covered in the refrigerator. I recommend reheating gently on the stove and adding a little broth if necessary to keep the creamy texture, or heating in 30-second increments in the microwave.
Why is my mac and cheese with no milk dry?
If the mac and cheese is dry, it usually just needs a little more liquid. This is why I always reserve a ½ cup of the starchy pasta water! If my dish seems dry, I very slowly stir in the pasta water until it reaches my desired consistency.
More Easy Recipes
- Mashed potatoes without milk
- BBQ grape jelly meatballs
- Oven pulled pork
- Air fryer chicken wings
- Baked beans recipe
Easy Mac and Cheese Without Milk
Ingredients
- 1 pound pasta elbow, shells, cavatappi, etc
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups chicken stock
- 4 ounces cream cheese softened
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- 3 cups freshly shredded sharp cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions. Make sure to reserve ½ cup of starchy cooking water before draining the pasta.
- In a medium skillet or saucepan (large enough to hold all of the pasta), melt the butter over medium-high heat. Add the flour and whisk until the roux forms. Cook the roux, stirring constantly, for 1 minute.
- Slowly add the chicken stock, whisking constantly to ensure that no lumps form. Bring the mixture to a simmer and cook it until it has thickened slightly– about 5 minutes.
- Next, add the cream cheese, garlic powder, paprika, and salt. Stir the sauce until the cream cheese has melted.
- Next, add the cheddar cheese one handful at a time, stirring to melt the cheese fully between each addition.
- When all of the cheese has melted, remove the pan from the heat and add the noodles. Stir to combine. If the mac and cheese becomes too dry, add a splash of reserved pasta water. Taste and season with additional salt if needed.
Notes
- Salt the water before boiling the noodles.
- Reserve some of the pasta water in case the sauce needs a little more liquid.
- Whisk constantly when adding the chicken stock to the roux so no lumps form.
- Swap the cream cheese for heavy cream or sour cream. Just use 4 ounces in its place.
- Add the cheddar cheese one handful at a time, stirring between each addition so the cheese melts evenly throughout the pasta instead of sitting on top.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
