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.

mac and cheese with stringy melted cheese

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!

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Cuisine
American

Servings
4

Calories
389 kcal

Prep time
0 minutes

Cook time
30 minutes

Total time
30 minutes

Ingredients

    Mac & Cheese Mixture

    • 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

    Topping

    • 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.
sprinkled cheese over macaroni before going into the ovenmac and cheese right out of the oven in a cast-iron skillet

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

  • Calories 885 kcal | 
  • Carbohydrates 104.4 g | 
  • Protein 27.9 g | 
  • Fat 39.2 g | 
  • Saturated fat 23 g | 
  • Cholesterol 104.3 mg | 
  • Sodium 642.5 mg | 
  • Fiber 4.5 g | 
  • Sugar 4.4 g |