Mac and Cheese without Milk

How about some crumbled bacon? You can also add some chopped green onions, chopped cherry tomatoes, or grated garlic. In this case, heat a little olive oil or butter in the pan before adding the cheese and saute the vegetables for about 1 minute (garlic) or 2 minutes (green onions, tomatoes) before adding the rest of the ingredients.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) while the noodles are cooking. Cook the pasta for about 2 minutes less than indicated on the package; it will continue cooking in the oven. Make the sauce and combine the ingredients as instructed.
Pour the contents of the pan into a lightly buttered baking dish. Sprinkle with a handful of bread crumbs. Bake the casserole dish for about 15-20 minutes or until golden and bubbly. Let rest for 5 minutes, then serve.

YES, you can absolutely make the best mac & cheese without regular milk! There are many good substitutes for milk in this macaroni n cheese classic recipe. You can find below some dairy or non-dairy alternatives!

Some milk alternatives in mac and cheese are:
For dairy-free: Coconut Milk, Rice Milk, Almond Milk, Soy Milk, Oat Milk, Coconut Cream, etc..
Dairy alternative: Half and Half, Cream Cheese, Butter, Roux, Heavy Cream, Yoghurt, Sour Cream, Powdered Milk and others

Our favorite way: immediately, in deep bowls, in front of the telly… it is the kind of meal born to be eaten while watching TV.
Main dish: You can make a green salad on the side if something healthy must be. As a main, it will be enough to serve four people. Six would be ideal, but that’s never happening in our house.
Side dish: It should be enough for eight. Now that Thanksgiving is approaching consider serving homemade mac and cheese without milk with roast turkey, roast chicken or pork, sausages, and so on.

You could, but it’s not really worth it, as this creamy mac only takes 15 minutes to cook and it tastes best when served immediately.

Refrigerate in an airtight container for about 3-4 days.
Reheat in the microwave or stovetop before serving. I prefer the microwave in this case because reheating on the stove might cause the sauce to stick to the bottom of the pan. If you reheat on the stovetop, do it in a nonstick pan; add a splash of milk (if you happen to have some now), a little bit of chicken broth, or water, and stir almost constantly until reheated. If you happen to have other milk substitutes in the house, such as almond, soy, or oat milk, add a splash of any of those.

Let cool completely and freeze in an airtight container or a freezer bag (press the contents flat in the bag) for up to 3 months.
Defrost in the fridge overnight or on the stovetop for a few hours.
Reheat in the microwave, on high, stopping and stirring every minute. If you reheat from frozen, it will take a bit longer; keep stirring. If reheating on the stovetop, use a nonstick pan, add a little extra liquid, and stir constantly but gently while reheating.

If you want to reheat the leftovers or your cheese sauce is too thick and you want to thin the mac-n-cheese add a little bit of chicken broth, or water, and stir almost constantly. Of course there are other milk substitutes to thin your macaroni and cheese – add some almond, soy, oat, rice or coconut milk. You can check all the milk substitutes above!