Meta description: Learn macaroni and cheese without milk — creamy, delicious, easy recipe using cream cheese or broth, with baking, slow cooker method, and storage tips.

Macaroni and cheese without milk is a great option when you’re out of milk, avoiding lactose, or want a different flavor twist. This version still gives you creamy texture without milk, with the right substitute and technique.

So, can you make mac n cheese without milk? Yes — you can make mac n cheese without milk and it will still be delicious and comforting. With cream cheese, chicken broth, or evaporated milk as a base, you get a satisfying cheddar sauce and real gooeyness.

In this article we will show step-by-step how to make it on the stovetop, in a slow cooker, and how to bake it for a bubbly and golden top. I’ll  explain the best substitutes, list cheeses to combine, and give troubleshooting tips so nothing is missed. Now, let’s start with why someone might skip milk and what that means for the recipe.

Why skip milk in mac and cheese?

Many people skip milk for simple reasons: there is no milk on hand, someone is lactose intolerant, they follow a dairy-free or vegan diet, or they want to try a flavour twist. Removing milk changes the sauce base — traditional mac uses a Béchamel sauce (milk + roux) or a milk-forward cheese sauce — so you must replace milk with a liquid that gives body and flavor.

What to expect if you remove milk:

• Possible loss of some creaminess or silkiness if you do not use good substitutes.
• Texture shifts: the sauce can be thinner or less stable.
• Flavor adjustments: milk adds mild sweetness and body which you replace by cheese, butter, or a richer substitute.

Because we covered why you might skip milk, next we will explain exactly what substitutes work best and why. This prepares you to make a full, step-by-step recipe that keeps the taste and texture you want.

What you’ll need: ingredients & substitutes (quantities for 1 person, scale up)

Here we list ingredients and show exact amounts you can use. I’ll show per person amounts and how to scale.

Base ingredients (per person):

• Noodles / pasta (macaroni): 75–100 g dry (¾–1 cup). For 2 people: 150–200 g / for 4 people: 300–400 g.
• Butter: 15–20 g (1–1½ tbsp) per person. Melted melted butter and cheese help create richness.
• Cheddar (shredded): 60–80 g per person (about 1½–2/3 cup shredded). Cheddar provides the familiar sharp flavour and body.
• Salt & pepper to taste. Optional: ⅛–¼ tsp mustard powder per person for lift, a pinch of paprika for colour.

Substitute liquids / ingredients (choose one or combine):

• Chicken broth or vegetable broth: 100–120 ml per person. Good savory base for a milk-free sauce.
• Cream cheese: 30–40 g per person. Adds tanginess and helps cheeses can be combined to achieve creamy texture.
• Evaporated milk or half-and-half: 60–80 ml per person (if available; richer than regular milk).
• Plant milk (unsweetened oat, soy, or almond): 100–120 ml per person. Add 1 tbsp olive oil or vegan butter per serving to provide milk-fat substitute.
• Pasta water (reserved): 60–120 ml saved from cooking pasta; useful to emulsify sauce.

Extras & toppings:

• Parmesan (for sprinkled with Parmesan finish): 15–25 g per person.
• Breadcrumbs (for crunchy topping): 20–30 g for a 2-person bake; mix with melted butter for browning.
• Optional: sour cream, half-and-half, or heavy cream in small amounts if you use some dairy but not milk.

Key note on cheese: Avoid pre-shredded cheese if possible. Anti-caking agents in pre-shredded packs can make the sauce grainy. Fresh-grated cheddar and Parmesan melt far better.

Now that you know your ingredients and amounts, we’ll move to the step-by-step stovetop recipe that uses these components.

How to make macaroni and cheese without milk — step-by-step (stovetop method)

This stovetop method is fast and reliable. Read each step carefully — I explain mistakes to avoid and how to adjust the texture.

Serves: 1 (scale as shown above for 2–4 people).

Step 1 — Cook the pasta

• Bring 1.5 liters (for 1 person use 1 liter) of salted water to a boil. Add macaroni and cook until al dente — usually 1–2 minutes less than package directions.
• Reserve 60–120 ml (¼–½ cup) of starchy pasta water before draining; this water helps the sauce emulsify. Drain the pasta and set aside.

We explained why you might skip milk earlier. Now, reserving pasta water helps recreate the silky feel that milk would give.

Step 2 — Make the base sauce

• In the same pot over low heat, melt 15–20 g butter. Add 30–40 g cream cheese and stir until nearly smooth. If using plant milk, melt butter (or vegan butter) then add 1 tbsp olive oil.
• Slowly pour in 100–120 ml chicken or vegetable broth while whisking. The mixture should become smooth and slightly thick. If you prefer a richer sauce and have evaporated milk, add it now (60–80 ml) in place of some broth.

Troubleshooting tip: If the sauce is thin, simmer on low for a minute or two to reduce. If too thick, add reserved pasta water in small increments (10–20 ml).

Step 3 — Add cheese gradually

• Lower heat to the lowest setting. Add 60–80 g shredded cheddar a handful at a time, stirring gently after each addition until fully melted. Add Parmesan (15 g) for umami if desired.
• Do not boil. High heat causes fat to separate and cheese to become grainy. Keep it warm and stir slowly.

Personal note: I once overheated a sauce and it turned grainy — since then I always reduce heat and add cheese slowly. This simple habit saved many dinners.

Step 4 — Combine pasta and sauce

• Add the drained pasta to the sauce. Toss gently so each piece is coated. If the mixture feels dry, add 1–2 tbsp of reserved pasta water until you get a creamy texture without milk.
• Taste and adjust seasoning — salt, pepper, and a small splash of lemon or mustard for brightness if you like tanginess.

Step 5 — Serve or bake

• Serve immediately for the best gooeyness. If you want to bake, transfer to a baking dish and follow the baking instructions below.

We already covered ingredients and quantities; now you have the full stovetop method to create a creamy sauce without milk.

Slow Cooker macaroni and cheese without milk

The slow cooker is a great choice for parties or when you want hands-off cooking. It gives steady gentle heat and an even, creamy result.

Serves: 3–4 people (adjust proportionally).

Ingredients (example for 3–4 people):

• 300–400 g cooked macaroni (slightly undercooked).
• 150–240 g shredded cheddar (60–80 g per person).
• 200–300 g cream cheese OR 300–400 ml chicken/vegetable broth.
• 60 g butter.
• Salt, pepper, and optional mustard powder.

Method:

• Lightly grease the slow cooker. Add cooked macaroni, melted butter, cream cheese (softened), shredded cheddar, and chicken broth. Stir to combine.
• Cover and cook on low for 2–3 hours. Stir once after 60–90 minutes to prevent sticking and check texture.
• If the dish is too thick near the end, add 50–100 ml broth. Just before serving, stir in extra cheese (30–50 g) for creaminess. Optionally, top with breadcrumbs and broil for a crispy crust.

Why this works: The slow, even heat prevents cheese from breaking and lets flavors blend; the result stays warm and creamy for serving.

Personal note: I use the slow cooker when hosting friends; it lets me focus on the sides while the mac stays creamy and ready.

Baking Instructions for a Crispy Topping

If you like pasta casseroles or baked in the oven mac with a bubbly and golden crust, follow these steps.

Serves: 2–4 people (scale as needed).

Preheat & assemble:

• Preheat the oven to 375°F (190°C). Make stovetop mac but stop when the sauce is slightly thicker than desired — it will loosen during baking.
• Transfer mac to a greased baking dish (approx. 20×20 cm for 2–3 people).

Make the topping:

• Mix 30–50 g breadcrumbs with 15–20 g melted butter. For extra flavor, mix in 30 g grated Parmesan. This creates a crunchy topping.
• Sprinkle the breadcrumbs evenly; then add 30–50 g extra shredded cheddar on top for a golden cheese layer.

Bake:

• Bake for 20–25 minutes until the top is golden and bubbling. For more brown, broil for 1–3 minutes — watch carefully to avoid burning.
• Let rest 5 minutes before serving so the sauce sets slightly.

I’ve already covered everything you need to know about making macaroni and cheese without milk — but if you still want more ideas or real-world tips from cooks who’ve done it, this Reddit thread is a great extra resource to check out.

Flavor variations, add-ons, and vegan options

Now that you know the basic methods, let’s explore ways to change flavor while still avoiding milk.

Vegetables:

• Broccoli, spinach, peas — add cooked and drained, stir in at the end to keep bright colour.

Proteins:

• Roasted chicken, bacon bits, or tuna — mix in at step 4 in the stovetop method.

Spice and tang:

• Add paprika, chili flakes, or diced jalapeños for heat. For tanginess, add a spoon of sour cream or 1 tsp mustard.

Vegan / dairy-free:

• Use unsweetened oat or soy milk + 1–2 tbsp olive oil, plus vegan cream cheese. Use vegan cheddar shreds or make a cashew-based cheese sauce (blend soaked cashews with nutritional yeast and broth).

My experience:

• A personal favourite is cream cheese + cheddar + a pinch of mustard. This small mix gives a balanced sharp in flavour and keeps the sauce smooth even without milk.

Serving suggestions — what to eat with mac and cheese?

Mac and cheese pairs well with many sides:

• Green salad (simple vinaigrette) to cut the richness.
• Garlic bread or crusty bread for dipping in the cheese sauce.
• Roasted vegetables or grilled chicken for protein and balance.
• For comfort meals, serve with tomato soup or baked beans.

Serving size: Plan about 1 cup cooked mac and cheese per person as a main, or ½ cup as a side.

How to store & reheat leftovers

Leftovers are easy if you store and reheat correctly.

Storage

Cool quickly, transfer to airtight containers, refrigerate up to 2–3 days. For longer, freeze in freezer-safe containers up to 1 month.

Reheating

• Stovetop: Warm over low heat with a splash of broth or water. Stir until smooth.
• Microwave: Heat in 30-second bursts, stirring each time and adding small amounts of liquid.
• Baked leftovers: Place in an oven dish, cover with foil, reheat at 350°F (175°C) for 10–15 minutes. Add fresh cheese and breadcrumbs and broil 1–2 minutes for crisp top.

Note: Reheated mac will be thicker — add liquid gradually to reach creamy texture.

Common mistakes & exact fixes

Here are typical problems when skipping milk and how to fix them.

• Sauce too thin/watery: Reduce the broth by simmering, or stir in extra cheese/cream cheese. A small slurry (1 tsp cornstarch + 1 tbsp cold water) can thicken quickly.
• Grainy or separated sauce: Heat too high or add cheese too fast. Fix by removing from heat, stirring in a tablespoon of butter and a splash of pasta water, and stirring gently.
• Watery from fresh cheeses: Drain excess moisture (like from fresh mozzarella) before adding.
• Overcooked soggy pasta: Slightly undercook pasta by 1–2 minutes before mixing with sauce — it will finish cooking in the sauce or oven.

FAQs About Macaroni and Cheese Without Milk

1. Can I make macaroni and cheese without butter too?

Yes, you can. Simply replace butter with a little olive oil, margarine, or even cream cheese. These help keep the pasta moist and add richness to your cheese sauce even without butter.

2. What can I use instead of milk and butter in mac and cheese?

You can use chicken broth, heavy cream, sour cream, or half-and-half. These substitutes make a smooth, creamy mixture that holds the noodles together beautifully and gives the same comfort food feeling.

3. How can I make mac and cheese creamier without using milk?

For a creamy texture without milk, try adding cream cheese or a little heavy cream while melting the cheddar sauce. Mix slowly on low heat so the melted butter and cheese blend evenly, creating that perfect gooey finish.

4. Does mac and cheese taste the same without milk?

It can taste slightly different, depending on the substitute you use. For example, chicken broth adds a light savory tanginess, while cream cheese gives a mild, smooth flavor. Many people actually prefer this bold flavor twist once they try it.

5. Can I freeze macaroni and cheese made without milk?

Yes. Let it cool, then store it in an airtight container. When reheating, add a splash of broth or heavy cream to bring back the gooeyness and keep the texture soft. It stays good for up to 2 months in the freezer.

Conclusion: Macaroni and Cheese Without Milk

Making macaroni and cheese without milk is easier than most people think. Once you learn how to use smart substitutes like cream cheese, heavy cream, or chicken broth, you can still enjoy that rich cheese sauce, creamy texture, and satisfying gooeyness that make this comfort food so loved. Whether you cook it on the stove, bake it for a crunchy topping, or try a slow cooker version, every bite can be just as delicious as the traditional one. So next time you’re out of milk, don’t skip your craving — just replace the milk and enjoy your own modern, flavorful twist on this timeless classic.