Mac and Cheese Without Milk—a classic made with a twist that the whole family can enjoy.
Macaroni and cheese is a staple dish for most households. Who knows who made the first macaroni and cheese, all I know is, I’m glad they did. You can find macaroni and cheese everywhere: on your grocery shelves made by Kraft, Velveeta, or a dozen other brands, as a side dish in a lot of buffets, in the school lunch line, at picnics and tailgates. But no matter where you are, it is inevitable—the macaroni and cheese will be eaten.
Growing up my family often had the boxed varieties of macaroni and cheese. It was quick and easy, everyone enjoyed it, and my parents didn’t have to think too much about dinner. As I grew up, I started making homemade macaroni and cheese; it was everything and more. I distinctly remember starting the process one day only to realize my milk had gone bad, I was in a panic and searched for alternatives. That’s where this milk-free macaroni and cheese recipe comes in.
To be clear, when I say, “Macaroni and Cheese made without milk,” I’m not talking about a fully dairy-free macaroni and cheese, I’m only removing the milk. So, if you are lactose intolerant, I hope I did not mislead you. We will still be using butter, cream cheese, and cheddar cheese. By eliminating milk you’ll need to rely on these other dairy products to ensure the creamy rich texture and taste that you expect when you sit down to enjoy macaroni and cheese. It took a lot of trial and error to get our measurements right but I think we succeeded in making a macaroni and cheese that your friends and family will never know didn’t have milk.
What pasta should I use for the best results?
When it comes to macaroni and cheese the pasta choice is paramount. After all, macaroni is the first word in the dish’s name. I like to use elbow pasta as my macaroni of choice. I do this because it reminds me of the Kraft Macaroni and Cheese I had as a child but with a much richer, less “powdery” flavor. But maybe you don’t have the same level of nostalgia that I do for elbow pasta, maybe you were a “Velveeta shells” family growing up. Pasta shells work just as well, just go for either small- or medium-sized shells that will scoop up that delicious cheese sauce for you.
If you want a more unique look to your macaroni and cheese, I recommend a cavatappi (like an elbow pasta but more corkscrew) or rotini. Regardless of the pasta you choose, you want to make sure it has ridges or edges that can hold onto your cheese sauce so that every bite gets the full flavor of the dish.
How should I store leftover Mac and Cheese?
If, for some reason, you end up with leftovers, don’t worry, most people love leftover mac and cheese almost as much as fresh mac and cheese. Put your leftover mac and cheese into an airtight sealed container and store it in the refrigerator to ensure the best quality. You’ll be able to store the mac and cheese for up to five days. You can also freeze the leftover mac and cheese for up to a month. If you decide to freeze your mac and cheese, be sure to let it thaw completely before reheating by keeping it in the fridge overnight.
Serving Suggestions
Mac and Cheese is the perfect side dish to pair with any great main dish. I recommend Buffalo Stuffed Chicken Breast, Grilled Golden Beets, or Birds Eye Veggie Cupcakes. Put any of these great dishes next to this mac and cheese and your family and friends will love their meal. If you’d like to go even quicker and feed the family fast, hot dogs pair well with mac and cheese.
Mac and Cheese Without Milk
Ingredients
- 1 pound dried noodles elbow, shells, cavatappi, etc
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 4 ounces cream cheese softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 3 cups freshly shredded sharp cheddar cheese
Instructions
- Start boiling water: Bring a large pot of salted water to a boil. Cook the noodles to al dente according to the package directions. Before draining, remember to save 1/2 cup of the pasta water.
- Make the roux: In a saucepan, melt butter over medium-high heat. Add flour and whisk until smooth. Cook for 1 minute, stirring non-stop.
- Thicken with stock: Gradually pour in chicken stock, whisking to prevent lumps. Simmer for about 5 minutes until slightly thickened.
- Add creaminess: Mix in the cream cheese, garlic powder, paprika, and salt until the cream cheese is completely melted.
- Melt in the cheese: Gradually add cheddar cheese, stirring well after each addition until fully melted and smooth.
- Combine pasta and cheese sauce: Remove from heat and blend in the cooked noodles. If needed, loosen with reserved pasta water. Adjust salt to taste.
- Serve it up: Dish out the mac and cheese immediately while it’s hot and gooey.
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