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Mac & Cheese Without Milk

Mac & Cheese is truly the ultimate comfort food for us - gooey, creamy, cheesy, and loaded with carbs. We’re sharing our take on an easy, delicious mac & cheese without milk!

Cheeses

We suggest that you use your favorite cheeses. For our mac & cheese, we’re using a mixture of cheddar, mozzarella, and parmesan. We use this combination for the way each cheese compliments one another - cheddar is strong and sharp while mozzarella is subtle with a little bit of tanginess, and finally, parmesan offers a lovely nutty flavor to the mac and cheese.

No Milk?

No milk! If you don’t have milk, that’s not a problem for this recipe. The mac & cheese dish still comes out cheesy and creamy. We substitute milk for water and a little bit of cream cheese.

A dish of beautifully cooked mac and cheese (without milk) with a golden crust

How long can I keep macaroni and cheese in the fridge?

Store macaroni and cheese in the fridge for 3-4 days in an air-tight container.

Can I freeze macaroni and cheese?

Yes, you can freeze macaroni and cheese and it will keep for around 1-2 months. Be sure to freeze your macaroni and cheese in an air-tight container or freezer bags. You can freeze macaroni and cheese in individual portions.

Can I use different cheese?

Yes, swap out our cheese choices for your cheese preferences, such as Gruyere, Gouda, or Monterey Jack.

Mac & Cheese Without Milk

Mac & Cheese is truly the ultimate comfort food for us - gooey, creamy, cheesy, and loaded with carbs. We’re sharing our take on an easy, delicious mac & cheese without milk!

Cuisine
American

Serves
4

Prep
0 mins

Cook
30 mins

Total
30 mins

Calories
885 kcal

A pan of baked macaroni and cheese (without milk) with a beautiful golden-brown crust; it sits on a rustic wooden board and it's surrounded by various herbs, spices, and cooking utensils, including a wooden spoon, a sprig of thyme and ground spices.

Ingredients

  • ¼ cup grated mozzarella

  • ¼ cup grated parmesan

  • ½ cup grated cheddar

  • ½ cup butter

  • ½ cup flour

  • ¼ teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 3 ounces cream cheese

  • 1¼ cup water

  • 17 ounces elbow macaroni

  • ⅛ cup grated mozzarella

  • ⅛ cup grated cheddar

  • ⅛ cup grated parmesan

Instructions

  1. Preheat your oven to 350°F on the broiler setting.

  2. Cook elbow pasta in a pot of boiling water until al dente (cook for 1 minute less than the packet instructs).

  3. While the macaroni is boiling, melt ½ cup butter in a pot on low heat. Once the butter is melted, slowly incorporate ½ cup flour until the flour is completely combined and there are no lumps in the mixture.

  4. While still on low heat, slowly combine 1 ¼ cup water and 3 ounces cream cheese into the butter and flour mixture until it’s smooth and creamy.

  5. Once the pasta is boiled and drained, mix in the cream mixture and the cheeses: ¼ cup mozzarella, ¼ cup parmesan, and ½ cup cheddar. Then season the pasta with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder and mix thoroughly. If the pasta mixture is a bit dry, add a little bit more water to the pasta (approximately ¼ cup water).

  6. Move the pasta to a pan and sprinkle ⅛ cup cheddar, ⅛ cup mozzarella, ⅛ cup parmesan onto the top of the dish. Cook in the oven for approximately 15 - 20 minutes or until the cheese is melted and golden brown.

Notes

  • We cook the macaroni and cheese in a cast-iron skillet since this results in a very crusty and crispy base. If you don’t have a cast-iron skillet, this isn’t a problem! But if you do, we recommend trying out this method.

Nutrition

  1. Calories 885 kcal | 
  2. Carbohydrate Content 104.4 g | 
  3. Cholesterol Content 104.3 mg | 
  4. Fat Content 39.2 g | 
  5. Fiber Content 4.5 g | 
  6. Protein Content 27.9 g | 
  7. Serving Size 1 portion | 
  8. Sodium Content 642.5 mg | 
  9. Sugar Content 4.4 g |