#Hwo to make mac and cheese with no milk for mac#

Taste: The mellow cheesiness within the cream cheese adds a subtle but delicious flavor to the dish. (measurements for a regular 7.25oz box of Kraft macaroni and cheese) Verdict This is basically a 1:1 swap and works well to not make the dish overly thick. I used 60g of cream cheese in place of Kraft’s recommendation of 1/4 cup of milk (60g). How much cream cheese should I substitute for milk? But once you’ve tried cream cheese in your boxed mac & cheese, I doubt you’ll ever go back. Yes, I know the point is to not go to the store. The best thing about using cream cheese is the variety and creaminess it adds.Īnyone for garlic cream cheese or cream cheese with sundried tomatoes? Or maybe you don’t have any but do have a lonely tub of Philadelphia cream cheese just begging to be used. So maybe shredded cheese just isn’t for you. Heck, this is now going to be added even when I have milk on hand. Overall: This is the next best thing for replacing milk. Texture: A little thicker, but not so much that it’s an issue. I personally used parmesan, but cheddar and virtually all other hard cheese varieties will also work wonderfully. What types of cheese should I use?Īny hard block of cheese will work for this. I’m sure this will also work fine for most other boxed mac and cheeses.

These measurements are for a regular 7.25oz box of Kraft macaroni and cheese. I recommend adding at least 60g of shredded cheese to replace the milk at roughly a 1:1 ratio. This is roughly 50% more cheese than the equivalent weight of milk, but hey, I love cheese. I shredded 90g of parmesan cheese to replace the 1/4 cup of milk for an entire regular-sized box of Kraft mac and cheese. I made sure to finely grate the cheese as this helps it to melt quickly when adding it to the cheese powder and butter mixture. Honestly, if you have some cheese going spare, this is the ultimate way to substitute milk in your mac and cheese. Shredded Cheese Shredded cheese tastes, well, cheesy, and makes the dish a little thicker. That said, a lot of the substitutes I list below work perfectly fine to replace milk in the mac and cheese. Overall, I was most impressed with the shredded cheese, cream cheese and heavy cream. I’ve listed all of the substitutes I tried in the table below, along with my thoughts on how each one impacted the dish.

#Hwo to make mac and cheese with no milk for mac#

RELATED: Kraft Mac And Cheese Without Butter – I Try 11 Substitutes The Best Milk Substitutes For Mac and Cheese I then incrementally added small amounts of the milk substitute to each dish and noted down the results. I used the standard measurements of butter (4 tablespoons) and water (6 cups) to cook the macaroni. Other milk substitutes for mac and cheese include cream cheese, heavy cream, butter, evaporated milk, olive oil, pasta water, and a roux.Ī note about my experiment and how I’ve tested each substitute:įor the purposes of this experiment, I cooked up a whole box of Kraft Mac and Cheese and divided it into 12 equal portions. Add 90g of shredded cheese for a standard 7.25oz box of mac and cheese.

The best milk substitute for kraft mac and cheese is finely shredded cheese. So, what’s the best substitute for milk in Kraft Mac and Cheese? Some of them were disgusting ( I’m looking at you sweetened condensed milk) and some were actually better than plain old milk. I’ve personally tried and tested 12 different milk substitutes in mac and cheese, so you don’t have to. SURELY there’s a quick and easy fix without that tastes nice and doesn’t involve going to the store? You grab your boxed mac and cheese out of the cupboard, get a pan ready, and then BAM. The Best Milk Substitutes For Mac and Cheese.