Kraft mac and cheese is a kitchen staple for many Americans. Although the recipe is simple, you may find that you want to make this classic dinner favorite without using dairy. Luckily, it is possible and there are ways on how to make Kraft mac and cheese without milk or butter.
Follow the Directions
Here’s how to make kraft mac and cheese without milk or butter. Begin by following the instructions on the box to cook the macaroni. After the macaroni is done, drain the pasta and add any substitutions you want to use to replace the milk and butter.
If you don’t want to use substitutions,reserve about a half-cup of the cooking liquid. You can use this liquid to makethe macaroni and cheese using just water.
Make Kraft Mac and Cheese Without Milk or Butter By Using Substitutions
Now we all know I have a ton of macaroni and cheese recipes uploaded already, but I refer to this one as my soul food macaroni and cheese recipe for several reasons. Reason number one – this is the kind of baked macaroni and cheese you probably had growing up in a soul food household. The Mac and Cheese without Milk is a hassle-free comfort meal to prepare. In total it takes 35 minutes to make it ready to serve. The preparation may take around 15 minutes if there is no interval in the process.
Substitutions for milk and butter are anoption that gives your mac and cheese a richer flavor. Some non-dairy milkoptions include oat, cashew, almond and soy milk. These options don’t have thesame taste as dairy milk, but do add a rich, milky flavor that works well withcheese.
To choose a tasty milk substitute, opt fora milk alternative that is low in sugar to preserve the savory flavor of yourKraft. Margarine and coconut oil are commonly used substitutes for butter.
Cold-pressed coconut but oil has a classiccoconut flavor. Choose a processed coconut oil if you want to skip the tropicalflavor. Use butter-flavored flakes if you want the flavor of butter without theadded fat and calories.
A Homemade Touch
If you have shredded cheese and creamcheese in your kitchen, you can make a quick stovetop version of traditionalmacaroni and cheese. To make this recipe, boil the noodles as directed on thebox.
Drain the noodles, and stir in about twoounces of cream cheese and a half-cup of your favorite shredded cheese. Adjustthe cream and shredded cheeses to suit your personal preferences.
You don’t need the powdered cheese packetfor this recipe. You can save the packet to add to another dish if you love theflavor of Kraft macaroni and cheese.
Water-Only Mac and Cheese
Learning how to make Kraft mac and cheesewithout milk or butter can be as simple as using plain water. The cheese packetadds a lot of savory flavor to the plain macaroni, and you can add salt, pepperand herbs to give the dish a more complex profile.
Just follow the instructions on the box tocook the macaroni, and allow a half-cup of the cooking liquid to remain in thepan after draining. The reserved hot water helps dissolve and evenly distributethe cheese powder. Add salt, pepper and herbs to taste before serving themacaroni and cheese.
Flavor Additions When Making Kraft Mac and Cheese Without Milk or Butter
Condiments like hot sauce and ketchup maybe added if you want to give your water-only macaroni and cheese a more robustflavor. Serve condiments on the side to experiment with a range of flavors.
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By ginasheppard
Growing up as a kid my favorite food was mac and cheese. As an adult I have to say this creamy, Mac and Cheese recipe is my favorite of all!
Ingredients
- 2 cups dry small elbow macaroni or shells
- 1/4 cup (butter or margarine, cut into pieces, about a 1/2 stick
- 1 can (12 fluid ounces) Nestle Carnation Evaporated Milk
- 2 large eggs
- 1 teaspoon dry mustard
- 1/2 teaspoon ground white pepper
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup (4 ounces) American cheese, cut into pieces
Details
Servings 4
Preparation time 20mins
Cooking time 60mins
Preparation
I Have No Milk For Mac And Cheese
Step 1
Baked Mac And Cheese Recipe
Preheat oven to 350°F.
Prepare pasta according to package directions. Return to saucepan. Add butter; stir until melted.
Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir.
Cook over low heat, stirring constantly until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
FOR FREEZE AHEAD:
Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350°F.
Bake, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.
No Evaporated Milk For Mac And Cheese
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