Can you make macaroni and cheese without milk? (and what to replace)

Macaroni and cheese is possibly one of the first dishes that many people learn to make, even children!

It’s the epitome of comfort food, the perfect meal that’s quick and easy to make, and the ultimate blank canvas to experiment with.

What makes mac and cheese even better is when it’s made from scratch, with a lot of love, if you will.

You can easily substitute ingredients, making it a great dish for everyone, including those who are lactose intolerant or simply looking for alternatives to milk.

But can you make macaroni and cheese without milk? And what can you use as a milk substitute?

You can make macaroni and cheese without milk, and there are plenty of great substitutes. Our favorites are sour cream, cream cheese, and yogurt. Great non-dairy alternatives include any type of non-dairy milk, such as coconut milk or cream, almond milk, and oat milk.

Prepare the napkins, because today we are going to look at this dish that makes us drool, macaroni and cheese.

More specifically, we’ll look at the many milk alternatives you can use and exactly how to use them.

Traditional mac and cheese

The exact origin of macaroni and cheese cannot be pinpointed with a precise day or origin, but macaroni and cheese is believed to have originated in Northern Europe.

The first known record of macaroni and cheese dates back to 1769, making it a relatively old dish.

Former US President Thomas Jefferson brought this family favorite to the United States after a visit to France.

He liked it so much that he served it at a state dinner in 1802. So yes, he may have been a little obsessed with this creamy dish, but aren’t we all?

Since then, macaroni and cheese has become one of the most popular pasta dishes in the world.

Macaroni and cheese is not only served as a dish on its own, but is often served as a side to other dishes, especially barbecues or roasts.

Macaroni and cheese is usually made with a combination of macaroni and a thick, creamy Mornay sauce.

Mornay sauce is simply a béchamel that is made with butter, flour, and milk. Then loads of cheese is melted into the sauce to create that delicious jerk.

This is usually the first part where people experiment with the flavors of mac and cheese.

Traditionally, cheeses such as Emmental, Cheddar, Parmesan or Gruyere, or a combination of these, are used in this sauce.

Today, people use just about any type of cheese that can melt well. Cheeses like feta (which don’t melt as well) won’t create a smooth, creamy sauce.

Making this delicious sauce is also very easy, but it does take a bit of time to make – it’s a labor of love. The butter and flour are mixed over a fire to form a roux (the thickening agent).

Then, very slowly and in small batches, the milk is whipped together to create a smooth porridge, and finally the sauce.

After each addition of milk, the ingredients are whisked together to create a smooth, lump-free sauce.

Once the sauce has thickened to the right consistency, the grated cheese is added along with other flavoring ingredients such as salt and pepper.

Once the sauce is made, the cooked macaroni pasta is added. The dish can be served as is or placed in a baking dish to gratin.

Toppings for baked macaroni include additional cheese or breadcrumbs for a crunchier texture.

Each household has its own version of this dish, and many people add some type of meat to it.

The most popular is undoubtedly pieces of cooked bacon or minced meat. This adds a ton of protein and an extra savory flavor.

Milk Substitutes in Macaroni and Cheese

Milk substitutes or alternatives may be used or needed for a wide variety of reasons.

The most popular reason is allergy or intolerance; however, today many people have simply switched to healthier alternatives or to a vegetarian or vegan diet.

Whatever your reason, we’ve got you covered! We’ve included some dairy alternatives for when you just run out of milk and some non-dairy alternatives.

cream cheese

Cream cheese is an incredibly soft, smooth, thick and creamy ingredient; these qualities are exactly what make it a fantastic alternative to macaroni and cheese.

It will give you that thick and delicious texture and incredible creaminess.

Plus, because it’s relatively neutral in flavor (compared to many other dairy alternatives), it won’t affect the flavor of your macaroni and cheese dish much—you probably won’t even notice!

To use cream cheese as a milk substitute in your macaroni and cheese, simply substitute cream cheese for the milk in the recipe.

You can use equal parts despite the different consistencies.

One thing you can change if you want is the amount of flour used. Since the cream cheese is already quite thick, you can use a little less flour.

In our opinion, we like to keep it the same for an even thicker sauce.

Another technique that many people use is to thin out the consistency of the cream cheese.

This can be done by softening the cream cheese or by beating it before adding it to the sauce. This will simply make it melt into the sauce much easier.

Cream cheese contains a higher amount of fat than milk. Be sure to use a low-fat or fat-free cream cheese if you are concerned about calories.

Whipped cream cheese also contains fewer calories and a lower percentage of fat, which is why we would go with this option.

Cream cheese is one of those toppings that you can have a little fun with. There are a wide variety of different flavors on the market that you can try.

Using a flavored cream cheese can give a twist to your favorite recipe. We recommend that you try the one with chives and onion, the one with garlic and herbs or the one with spicy jalapeño.

Double Thick Plain Yogurt

But isn’t yogurt for breakfast? Not anymore. In recent years, more and more recipes have started to use yogurt as a substitute for milk or cream.

Yogurt isn’t necessarily healthier than milk, but it does have different health benefits (depending on the type you use, of course).

In the kitchen, and especially in baking, it adds a lot of moisture, richness, thickness and a delicious acid flavor.

Yogurt is also very thick and has a tangy flavor, making it another great substitute for milk or cream.

The thickness of the yogurt, especially plain double cream yogurt, helps add more bulk to your sauce and can be substituted in equal parts.

When using yogurt as a milk substitute for macaroni and cheese, we highly recommend using only double-thick plain yogurt, as it will give your macaroni and cheese a much creamier texture.

Low-fat products have different consistencies that don’t create as nice a sauce.

Yogurt can have a tendency to split if it gets too hot. Therefore, be sure to heat the sauce slowly over low heat.

You can also heat the yogurt before adding it to the roux (the flour and butter mixture), which will also help prevent the sauce from splitting.

Using yogurt in the sauce gives you a healthier option for macaroni and cheese.

Yogurt is nutrient-dense, high in protein, low in fat, and a better choice for heart-healthy diets.

Sour cream

Sour cream is a much easier alternative to work with than yogurt.

It doesn’t have that tendency to split when heated, and it still has the same tangy flavor profile as plain yogurt.

However, for some people this spiciness is too overpowering, so you can add additional flavoring ingredients to help balance or mask it.

Sour cream has a thinner consistency than yogurt and cream cheese. It is literally a cream consistency (runny but thicker than milk) with a sour flavor profile.

This alternative will give you the most milk-like consistency.

To help balance the acidity, we recommend using sweeter varieties of cheese, such as cheddar or gouda.

You can even combine cream cheese (which has sweet flavors) with sour cream to create a super creamy sauce with well-balanced flavors.

However, sour cream is relatively high in fat, but low in carbohydrates; Keep that in mind if you’re looking for a “healthy” alternative.

Milk powder

Powdered milk is made from pasteurized milk that has been dehydrated.

Using powdered milk as a milk substitute has two big advantages: it doesn’t have to be refrigerated, and it has a much longer shelf life, even compared to long-life milk.

In truth, using powdered milk is not the ideal substitute, as it may not add the delicious flavor and creaminess you want with the same quality that other products would.

However, it’s a great last resort alternative when you need to eat mac and cheese ASAP. Having some in your pantry could save the day!

To rehydrate powdered milk, just add a little water. Once turned back into a liquid, you just have to use it exactly the same as regular milk.

Powdered milk tastes slightly sweeter than regular milk. This is because it was dried during production, which basically helped to concentrate the flavors, specifically the dulce de leche.

To balance this sweetness (if, of course, you want to) simply add a little more salt or use a more flavorful cheese, like an aged cheddar.

Vegan substitutes for milk in macaroni and cheese

Over the past two decades, and increasingly in recent years, the food industry has focused heavily on animal-free products.

This is probably due to the great increase in uncomfortable intolerances and allergies to dairy products.

In addition, not only do they tend to have more general health benefits, but they include much more sustainable ingredients and contribute to significant environmental benefits.

This has naturally required an increase in the production of options available to meet these dietary needs.

Macaroni and cheese, unfortunately, is a staple food that a lot of people previously couldn’t eat due to intolerances and allergies or choosing to lead a vegan lifestyle.

Whatever the reason, luckily there are now plenty of easy-to-find and very healthy non-dairy alternatives.

All these alternatives are plant-based, so they are also suitable for vegetarian and vegan diets.

You can use any non-dairy product you’d like, but today we’re going to focus on coconut cream, almond milk, and oat milk.

We will focus on how its consistency will affect the macaroni and cheese, as well as how it will taste.

Coconut cream

Coconut cream is a very thick, creamy and rich dairy alternative derived from coconuts.

It is completely natural and vegan, and can also be purchased in different forms.

Of course, you can also use coconut milk (a thinner version), but there are also full and low-fat versions.

As far as how the consistency will affect your mac and cheese, it will do about the same as yogurt or cream cheese.

It will definitely add a ton of creaminess and even thickness.

On the other hand, the flavor will completely change your mac and cheese, although not necessarily in a negative way if you use the right side ingredients.

The coconut cream has an obvious coconut flavor that you can’t hide. It’s also much sweeter than milk (although you can buy unsweetened versions).

You have to accept the coconut flavor. Use sweet or neutral-flavored cheeses with the coconut cream (or milk) to help balance the flavor, but also to maintain that coconut flavor.

When using cream of coconut for your macaroni and cheese, you should play with the flavors.

You can try incorporating some Asian flavors into your traditional macaroni and cheese recipe or even making a spicier dish.

One last thing we have to mention. Coconut cream does not contain any nuts, making it a great alternative for people who are allergic to nuts.

Plenty of non-dairy alternatives are nut products (such as almond, cashew, or macadamia milk).

almond milk

Almond milk is a nut-based alternative and is dairy and lactose free. It has a consistency similar to that of milk, but is slightly thicker.

You can substitute the milk in equal parts for almond milk (or any other milk derived from a nut).

Almond milk is made by mixing almonds with water. Then it is strained to remove the still solid pieces. This is how almond milk is obtained.

Like coconut cream, almond milk has a very distinctive flavor. You can find unsweetened or sweetened versions, as well as full-fat and low-fat variants for each.

For the macaroni and cheese, we recommend using unsweetened almond milk so you don’t have to adjust the sweetness of the dish.

Almond milk is packed with nutrients, but it is quite watered down due to the production method used.

If you want to include the nutrients in almonds in your diet, you’d better add whole almonds to your macaroni and cheese.

Almond milk is low in calories and might reduce the risk of heart disease. Some versions have also been fortified with vitamin D.

Almond milk will also add a delicious toasty flavor to mac and cheese thanks to the nuts.

If you don’t particularly like the taste of almond milk, try adding some Dijon mustard to the sauce along with fresh herbs and spices.

If you like almonds, we even recommend making a crispy topping with toasted and salted sliced almonds!

oat milk

Oat milk is made by mixing oats with water, a process very similar to that of nut milks.

Oat milk, in our opinion, has the best “neutral” taste of all dairy-free milk alternatives. It does not have a very intense flavor and it combines perfectly with the ingredients that accompany it.

It tastes sweet, but can be easily balanced or masked with spices, more salt, or even a more flavorful salty cheese.

Oat milk is packed with fiber and can help lower cholesterol levels. Plus, it can be done at home!

If you substitute regular milk for the oat milk in the macaroni and cheese, you’ll get a creamy sauce with a mild flavor.

Be sure to use unsweetened oat milk, as with any non-dairy alternative.

How to make macaroni and cheese without milk

Making macaroni and cheese without milk is much easier than you think.

We have already mentioned the differences in consistency of each of the alternatives that we have discussed.

To start making your dairy-free macaroni and cheese sauce, you’ll always start with the roux.

Combine the melted butter with the flour and start cooking it over low heat. Once it’s fully combined, that’s when you can add your milk alternative.

Keep in mind the proportions and the tricks that we have mentioned for each of them; for example, whip cream cheese to make it melt faster and easier.

Most dairy alternatives can be substituted in equal amounts.

Slowly add your dairy alternative while beating well after each addition. Add the alternative slowly to prevent lumps from forming and to allow the sauce to gradually thicken.

Only after the sauce has thickened, add the cheese and seasonings.

Powdered milk should be rehydrated with water according to the brand’s instructions. The rehydrated milk can then be used as you normally would.

Consider the consistency of your substitute ingredient compared to milk.

If your ingredient is thicker, like cream cheese, you’ll need less roux (thickening agent).

If your substitute is thinner than milk, you’ll probably need more roux to make a thick sauce.

It’s also important to note that not all ingredients react the same when heated. As we have mentioned, yogurt can split when heated.

Be sure to heat it slowly or heat it up before adding it to your sauce.

So, if your substitute ingredient gives you the perfect consistency and flavor, you’re all set.

Just add the cheese, let it melt, and add the cooked macaroni. Easy as that!

But what if it doesn’t work? Do not rush to throw it down the drain! Most “glitches” can be fixed very easily.

If the sauce is too runny and not thick enough, try adding a little of the pasta water. The starch will allow it to thicken.

If the sauce is grainy, try whisking it vigorously with a little pasta water, which will first thin it out and then bind it together.

When using substitutes, you always have to try and be wrong. Be sure to taste the sauce as you cook it to make sure the flavors are well balanced.

And always remember to write down your recipe and share your results.