Can You Make Kraft Mac And Cheese Without Milk

Can You Make Kraft Mac & Cheese Without Milk? Solved (2023)

Last Updated on May 25, 2023 by Shari Mason

There are moments when we find ourselves needing a quick fix, armed with nothing but a box of Kraft Mac & Cheese and a pantry devoid of milk.

So can you make Kraft Mac & Cheese without milk?

Join me as I begin a culinary experiment with just a box of Kraft Mac & Cheese and no milk in sight. We’ll discover if this classic comfort food can still deliver its creamy goodness.

Can You Make Kraft Mac & Cheese With No Milk?

kraft mac and cheese on a pot

Yes, you can make a Kraft Mac and Cheese without milk. From dairy to non-dairy products, there are various options to choose from if you don’t have milk to use. Or you’re simply looking for a new twist to your food.

The list includes almond milk, butter, heavy whipping cream, and different cheese varieties like feta cheese, sharp cheddar, or cream cheese.

For non-dairy choices, there are canned coconut milk, plain oat milk, soy milk, cashew milk, or beef broth.

“In the wintertime I like macaroni and cheese.”

— Jami Attenberg, American Writer

Read: How Long Do Kraft Singles Last?

Top 20 Milk Substitutes

1. Pasta Water

pasta water on a pot

Pasta water is always available for you to use and replace milk. It is the leftover water used for boiling the noodles and loaded with starch.

Due to its thin texture, I slowly mix the mac and cheese with a 1:1 ratio. We find it a little less cheesy mac and cheese, but it’s good.

Find out if Kraft mac and cheese is halal here.

2. Cream

A non-dairy cream is made of vegetable oil and has a creamy consistency that can substitute milk for vegan mac and cheese.

I first thin the texture before adding it to the dish at 1:1. Its rich and full blend with cheese creates a creamy cheese sauce for the pasta.

Read: Can You Make A Roux With Almond Milk?

3. Butter

I love that butter does not alter the dish’s flavor so much. Slowly mix the butter and water to ensure the ingredients will blend properly.

You can use a butter to milk ratio of 1:2 to avoid making the dish too greasy. But since I want my mac and cheese to be creamy, I use pasta water instead of plain water while melting the butter.

Read: Can You Make Kraft Mac And Cheese Without Butter?

4. Olive Oil

Although it may not be everyone’s favorite substitute, this one is still a healthy choice as it is rich in antioxidants and anti-inflammatory properties [1].

Mix one tablespoon of oil, cheese powder, and butter until fully blended. You must be careful about adding the oil to a 1:1 ratio, as it can make the mac and cheese too oily if you’ve gone overboard.

Read: Can I Use Oat Milk In Mac And Cheese?

5. Sour Cream

Like plain yogurt, sour cream also imparts a tangy flavor to Kraft mac and cheese. Although it may not be the best choice for health-conscious individuals, sour cream gives similar creaminess as milk does to mac and cheese.

Use the sour cream in a 1:1 ratio. But since it has a thicker consistency than milk, it sometimes needs to be thinned a little.

6. Shredded Cheese

For some people, Shredded cheese is an even better mac and cheese recipe than milk.

In my opinion, it is better to grate your cheese than buy a pre-shredded product because the anti-caking agents will prevent the cheese from melting properly. 

Instead of only powdered cheese, you can incorporate vegan cheese slices at 1:1 to substitute the milk. 

7. Mayonnaise

For a mayo lover, it is the best substitute for milk when making Kraft mac and cheese because mayonnaise is a flavorful ingredient.

You can start by substituting a tablespoon of mayonnaise or a 1:1 ratio. Then, you can add another tablespoon for more flavor or add a little water to thin the mayo. 

8. Soya Milk

Aside from having almost the same protein level as cow’s milk, soya milk is also a safe choice for a lactose-intolerant person [2]. 

Due to their similarities, you can use this at a 1:1 ratio for the mac and cheese dish. I noticed that it imparts a slightly sweet taste to the dish.

9. Almond Milk

Like goat milk, almond milk is packed with nutrients, but it has a distinctive taste that you may or may not like. 

Start by using a 1:2 ratio of unsweetened almond milk to plain milk so the taste will not alter so much. However, you can increase the amount depending on your preference.

10. Roux

chef making roux

Roux uses butter and flour and is often used as a thickening agent for a sauce or dish. You can make it by simply heating 1 tbsp of butter and whisking 1 tbsp of flour in a saucepan. 

After cooking roux for at least 60 seconds, you can add the mac and cheese and other ingredients. The mac and cheese will have a thicker and slightly richer flavor than when you use milk. 

11. Stock

You can also exchange milk for a non-dairy milk substitute like stock. It does not have the extra calories and fat of cream cheese or sour cream. 

A stock incorporates a richer meaty flavor using a 1:1 ratio to replace milk. You can also dilute the stock if you don’t want too much flavor.

Using chicken broth is also a convenient alternative.

12. Cream Cheese

For cheese lovers, there is no such thing as too much cheese. That is why cream cheese is among their top favorites regarding mac and cheese milk substitutes.

Due to its thickness, you should thin it before adding it to your dish at 1:1. You may also combine the sweetness of cream cheese with sour cream for a more balanced flavor.

13. Powdered Milk

This substitute is slightly sweeter than regular milk because it is made from dehydrated pasteurized milk. 

You will have to rehydrate the milk and turn it into a liquid before adding it to your mac and cheese. At a 1:1 ratio, you would barely notice the change in the taste and texture.

14. Heavy Cream

This cream holds about 36% milk fat and adds a richer dimension to the cheese, making it smooth and nice without altering the flavor.

Like most milk replacements, use a 1:1 ratio while preparing the mac and cheese. It would have no noticeable difference if no one told you the milk had been replaced.

15. Evaporated Milk

evaporated milk on a cup

Unlike sweet and syrupy condensed milk, evaporated milk is more suitable for a Kraft mac and cheese recipe. 

For a better result, reconstitute evaporated milk by combining the same amount of water and evaporated milk. Then start mixing it with a 1:1 ratio, just like the plain milk.

It results in a delectably delicious meal similar to the original recipe.

16. Plain Yogurt

Plain yogurt can be an excellent option when making Kraft Mac and Cheese. I’ve personally tried it and found that it adds a tangy flavor to the dish, which is quite unique but delicious. 

The texture is also creamier than regular milk, making the mac and cheese feel indulgent. Plus, it’s a healthier alternative that provides a good dose of probiotics. Try mixing it with a 1:2 ratio, just like a regular milk

17. Half and Half

Using half and half as a substitute for milk in Kraft Mac and Cheese creates a richer, creamier texture that tastes amazing. 

I’ve used it several times (1:1 ratio), and each time, it never fails to deliver a decadent flavor that hits the spot. The only downside is that it’s not the healthiest option but worth indulging in occasionally.

18. Coffee Creamer

I ran out of milk once and had to make Kraft Mac and Cheese, so I decided to use coffee creamer instead. 

Surprisingly, it turned out quite well! The creamer gave the mac and cheese a sweet flavor and silky smooth texture, making it irresistible. It’s not a substitute I’d use often, but in a pinch, it’s definitely an option.

19. Organic Milk

Organic milk is an excellent substitute for regular milk in Kraft Mac and Cheese, and I use it frequently. 

It provides a creamier, richer flavor that enhances the dish’s overall taste. Plus, it’s a healthier option free from added hormones or antibiotics. The only downside is that it can be pricier than regular milk.

20. Coconut Milk

Glass of Coconut Milk

Using coconut milk in Kraft Mac and Cheese is a great way to add a tropical twist to the dish. I’ve tried it before and found that it gives the mac and cheese a creamy, nutty flavor that differs from the standard version. 

It’s also a dairy-free alternative for lactose intolerant or vegans. The only thing to remember is that it might be someone else’s cup of tea.

Can I Use Water Instead of Milk for Kraft Mac & Cheese?

Yes, you can use water instead of milk for Kraft Mac and Cheese. But remember that replacing milk with plain water will produce a different taste for the dish. 

Some people are accustomed to adding water instead of milk, which can make the cheese flavor shine through. But some people want a more flavorful approach to mac and cheese than simply adding plain water.

How To Make Kraft Mac & Cheese Without Milk

Kraft Mac & Cheese on a Plate

It is easy to make Kraft Macaroni and Cheese without milk. Cook the pasta before mixing the butter, powdered cheese, and chosen milk replacement. 

You can either follow our recommended measurements or incorporate your measure until you achieve your desired consistency and flavor. 

Just remember always to substitute milk with an ingredient of a liquid consistency. 


What happens if you don’t use milk for Kraft Mac and Cheese?

The resulting taste will be different if you don’t use milk for Kraft Mac and Cheese. You can use dairy products like yogurt and additional cheese for a richer flavor. 

Is mac and cheese better with milk or pasta water?

Milk is better for mac and cheese than pasta water. The resulting taste of pasta water is diluted, and you will need additional ingredients like melted butter to make it taste better. 

Key Takeaways

As we reach the end of our journey through the realm of Kraft Mac & Cheese without milk, the answer reveals itself: a resounding yes!

The main idea is always to use a liquid milk replacement. Some ingredients, like heavy whipping cream and mayonnaise, need more water to thin the texture. 

But pasta water and stock require a thickening agent like roux for a better result. So, fear not the absence of milk, for the creamy comfort of mac and cheese can still be yours to savor. Happy cooking!


Shari Mason

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