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    Home » Mains & Sides

    Published: Aug 7, 2022 by Harriet · Leave a Comment

    Mac And Cheese Without Milk

    Jump to recipe card

    Want an easy recipe for mac and cheese without milk - make this recipe! It is a simple recipe that is thick, creamy, and can be ready in less than 30 minutes.

    Pasta dinner with vegetable side dishes in the background.
    Jump to:
    • Cost To Make
    • Why You'll Love This Recipe:
    • Ingredients In This Recipe
    • Step By Step Instructions
    • Recipe Notes
    • Recipe Tips
    • Serving Size
    • Calories Per Serve
    • Serving Suggestions
    • Substitutions
    • Variations
    • Make Baked Mac and Cheese Without Milk
    • Storage
    • Reheating
    • Frequently Asked Questions
    • More Easy Recipes
    • Recipe

    This mac and cheese without milk is ultra creamy, delicious, and can be ready in under 30 minutes.

    Cost To Make

    Estimated cost = $4.73 or $0.78 a serve

    Why You'll Love This Recipe:

    • This mac and cheese recipe is smooth and creamy, and you would never know it didn't have milk.
    • Do not think this recipe is dairy-free because it is not because it has cheese and sour cream in it.
    • Homemade mac and cheese is better than the boxed ones you can buy and just as easy to make.

    Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image of ingredients for homemade mac and cheese without milk.

    Pasta - Use short pasta like elbow macaroni, straight macaroni, small shells, penne, or farfalle rather than long spaghetti or linguine because these are easier to eat with a spoon.

    Sour cream was used as a replacement for milk because it gives a similar creaminess to the mac and cheese as milk does but with a slightly tangy flavor. 

    Cheese - use a matured sharp cheddar cheese or use your favorite cheddar.

    Water - we used the pasta water and chicken stock powder, but you could replace this with vegetable or chicken stock.

    Butter and flour - are used to create a roux that helps thicken the cheese sauce.

    Salt and pepper - add these to taste after mixing the cheese into the sauce because cheese is salty.

    Seasonings - garlic powder and mustard

    Garnish (optional) - a simple topping can be made with a small amount of breadcrumbs, butter, and freshly chopped parsley.

    Step By Step Instructions

    Make the topping

    Bread crumb and parsley topping for mac and cheese.

    Step 1 - Melt butter in a small fry pan over medium heat add the panko breadcrumbs and stir to evenly coat the crumbs in the butter.

    Stir frequently until the crumbs turn a medium brown color, as soon as you see the breadcrumbs browning, turn off the heat.

    Keep stirring as they continue to change color. Remove from the pan, and mix in the parsley.

    Cook the pasta

    Drained cooked pasta in sieve.

    Step 2 - Cook the macaroni according to the package directions. Drain the pasta reserving the ¼ to ½ cup of water.

    Make the sauce

    Image showing making a roux and sauce.

    Step 3 - (Image a) Place the butter, flour, and onion powder into a medium saucepan. Place over medium heat, constantly whisk until the butter has melted and the mixture begins to bubble and cook the roux for one minute.

    (Image b - d) Reduce the heat to low, whisk in a small amount of water to create a smooth paste, add a little more water while whisking to create a smooth paste, and repeat until all the water has been added. 

    Sour cream is being added to a sauce.

    Step 4 - Mix in the sour cream, chicken stock powder, salt, pepper and constantly stir over medium heat until the mixture thickens to the consistency of heavy cream. Turn off the heat, and stir in the mustard. 

    Cheese being added to mac and cheese sauce.

    Step 5 - Gradually mix in small amounts of the cheese until it is completely melted. Season to taste with salt.

    Cheese sauce being poured over cooked pasta.

    Step 6 - Combine the pasta and cheese sauce. Serve hot.

    Recipe Notes

    Don't overcook the sauce

    Don't overheat the sauce because it can split and become grainy. If it does it won't look that nice but it will still taste fine.

    Recipe Tips

    Home grated cheese

    Grate your cheese rather than buying shredded cheese because it melts better. 

    Depending on the brand, some pre-shredded cheese won't always melt well because they are coated in a noncaking agent to keep them separate in the bag.

    A bowl full of mac and cheese.

    Serving Size

    This recipe serves 6. One cup or 200 grams (7 ounces) is a serving size.

    Calories Per Serve

    There are just over 444 calories per serve.

    Serving Suggestions

    • You can eat mac and cheese by itself.
    • Serving it with steamed broccoli or cauliflower, roasted vegetables, mixed buttered vegetables, or simple salads.
    • Serve it as a side to main dishes like roasted chicken, barbequed, or grilled meats. 

    Substitutions

    Besides sour cream, there are other milk substitutes you could use in mac and cheese, you could use:

    • Cream
    • Cream cheese
    • Mascarpone cheese
    • Cream Fraiche 
    • Evaporated milk
    • Yogurt
    • Milk powder
    • Unsweetened and unflavoured plant milk, like soya milk, rice milk, oat milk, cashew milk, coconut milk, or almond milk.

    Just keep in mind when using some of these alternatives, they do taste different from dairy milk, and these differences will be noticeable in the finished dish.

    Variations

    Richer sauce

    We used ½ a cup of sour cream, but if you wanted a creamier sauce, you could use 1 cup of sour cream and reduce the water by ½ a cup.

    Use a different cheese

    Cheddar cheese is not the only cheese you can use in mac and cheese try one of these either on their own or in combination:

    • Parmesan cheese
    • Gruyere
    • Mozzarella
    • Brie
    • Smoked cheese
    • Goat cheese
    Breadcrumb and parsley topping being spooned on top of pasta.

    Make Baked Mac and Cheese Without Milk

    To make a baked no milk mac and cheese:

    1. After making the recipe without making the topping, transfer the mac and cheese to a casserole dish.
    2. Sprinkle over the uncooked panko breadcrumbs and a little extra cheese.
    3. Bake in a pre-heated 180°C (350°F) oven for about 15 - 20 minutes or until the top has browned.

    Storage

    Refrigeration - Cooled leftovers should be stored in an airtight container in the fridge for about 2 -3 days.

    Freezing - To freeze, put the cooled mac and cheese into freezer-safe bags or containers, label, date, and freeze for up to three months.

    How to thaw - Remove the mac and cheese from the freezer and thaw in the fridge overnight or defrost it in the microwave oven on the defrost cycle.

    Reheating

    Reheat in the microwave oven or in a saucepan on the stovetop over low/medium heat.

    If reheating it on the stovetop, add a little water to the sauce because the pasta would have soaked up most of the sauce making it thick and dry.

    When the pasta is hot taste it for seasoning adding a little more salt, pepper, or stock powder if necessary.

    Frequently Asked Questions

    Can I make mac and cheese ahead of time?

    Mac and cheese is best eaten soon after making because if left for too long the pasta soaks up the sauce making it thick and gluggy.

    More Easy Recipes

    • Hamburger soup with pasta
    • Cold chicken pasta with mayo
    • Healthy cold pasta salad
    Closeup of mac and cheese in a bowl.

    I do hope you try this recipe for mac and cheese without milk. If you do, please come back and leave a comment below because I would love to know how you went.


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    Recipe

    Feature image for mac and cheese without milk.

    Mac and Cheese Without Milk

    This mac and cheese with no milk are full of flavor and wonderfully creamy. It is a great dish that can be served as a side to a main meal or at barbeques.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 10 mins
    Cook Time : 20 mins
    Total Time : 30 mins
    Cuisine: : Western
    Course : Main Course, Side Dish
    Servings : 6
    Calories : 444 : kcal
    Estimated Cost (AUD) : $4.73 or $0.78 a serve

    INGREDIENTS

    • 250 grams (8.8 ounces) of macaroni
    • 40 grams (3 tablespoons) of butter
    • 30 grams (3 tablespoons) plain flour (all-purpose)
    • ½ teaspoon onion powder
    • 1 ½ cup pasta water
    • ½ cup sour cream
    • ½ teaspoon chicken stock powder or to taste
    • ½ teaspoon Dijon mustard
    • ¼ teaspoon salt or to taste
    • ground black pepper to taste
    • 230 grams (8 ounces) of cheddar cheese, grated

    Garnish – optional

    • 2 tablespoons butter
    • ¼ cup panko breadcrumbs
    • 1-2 teaspoons parsley finely chopped
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    Make the topping

    • Melt butter in a small fry pan over medium heat add the panko breadcrumbs and stir and evenly coat the crumbs in the butter. Stir frequently until the crumbs turn a medium brown color, remove from the pan, and mix in the parsley.

    Cook the pasta

    • Cook the macaroni according to the package directions. Drain the pasta reserving about ¼ to ½ a cup of the pasta water.

    Make the sauce

    • Place the butter, flour, and onion powder into a medium saucepan. 
      Place over medium heat, constantly whisk until the butter has melted and the mixture begins to bubble and cook the roux for one minute.
    • Reduce the heat to low, whisk in a small amount of water to create a smooth paste, add a little more water while whisking to create a smooth paste, and repeat until all the water has been added.
      Mix in the sour cream, and chicken stock powder and constantly stir over medium heat until the mixture thickens to the consistency of heavy cream.
    • Turn off the heat and stir in the mustard.
    • Gradually mix in small lots of the cheese until it has melted into the sauce, and season to taste with salt.
    • Add the drained cooked pasta to the hot cheese sauce and stir to combine. Serve hot garnished with the breadcrumb topping.

    Notes

    Make Baked Mac and Cheese Without Milk
    To make a baked no milk mac and cheese:
    1. After making the recipe without making the topping, transfer the mac and cheese to a casserole dish.
    2. Sprinkle over the uncooked panko breadcrumbs and a little extra cheese.
    3. Bake in a pre-heated 180°C (350°F) oven for about 15 - 20 minutes or until the top has browned.
     
    Nutrition Facts
    Mac and Cheese Without Milk
    Serving Size
     
    1 x 200g (7 oz) or 1 cup
    Amount per Serving
    Calories
    444
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    13
    g
    81
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    7
    g
    Cholesterol
     
    60
    mg
    20
    %
    Sodium
     
    556
    mg
    24
    %
    Potassium
     
    71
    mg
    2
    %
    Carbohydrates
     
    31
    g
    10
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    21
    g
    42
    %
    Vitamin A
     
    860
    IU
    17
    %
    Vitamin C
     
    0.2
    mg
    0
    %
    Calcium
     
    331
    mg
    33
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Author image.

    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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