Description
If you’re out of milk, lactose-intolerant, or going dairy-free, you can still enjoy creamy, flavorful mac and cheese! Discover creative and delicious milk substitutes that work perfectly in this classic comfort dish.
Ingredients
Scale
- 2 cups elbow macaroni (or pasta of your choice)
- 2 cups chicken broth (or water)
- 1 tablespoon butter (or dairy-free margarine for vegan)
- 4 oz cream cheese (or ½ cup cashew cream for vegan)
- 1 ½ cups shredded cheddar cheese (or vegan cheese for dairy-free)
- Salt and pepper to taste
- Optional: ¼ cup pasta water (to thin the sauce)
Instructions
- Bring 2 cups of chicken broth (or water) to a boil and cook pasta according to package instructions. Drain and reserve ¼ cup of the cooking liquid.
- In a saucepan over medium heat, melt butter. Add cream cheese and stir until smooth. Use cashew cream for a vegan version.
- Slowly stir in shredded cheddar cheese (or vegan cheese) until melted and smooth. Add reserved pasta water if sauce is too thick.
- Add cooked pasta to the sauce and stir until well coated. Season with salt and pepper to taste.
- Optional: For a baked version, transfer to an oven-safe dish, top with cheese or breadcrumbs, and bake at 375°F (190°C) for 10-15 minutes.
Notes
Try variations like almond milk, coconut milk, or cashew cream. Add vegetables like broccoli or spinach, or proteins like grilled chicken or tofu for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg
Keywords: macaroni and cheese without milk, dairy-free mac and cheese, vegan mac and cheese, no milk mac and cheese