Mac and Cheese without Milk

Quick and easy mac and cheese without milk recipe; a creamy, delicious meal ready in about 15 minutes. Comfort food at its best!

Course Main Course, Pasta Recipes

Cuisine American

Prep Time 2

Cook Time 10

Servings servings

Calories 624kcal

Author Adina

Cook pasta: Bring a large pot of water to a boil, and add salt generously. Cook macaroni according to the packet's instructions. Reserve about 1 cup of pasta water. Drain well.
1 lb elbow macaroni/ 450 g
Melt cheese: Shortly before the pasta is cooked, heat a large saucepan. Add grated cheese, cream cheese, mustard, some salt, and pepper. Melt cheese on low heat, constantly stirring, for about 2 minutes. Don't overheat the mixture.
8 oz Cheddar cheese/ 220 g + 4 oz mozzarella/ 115 g + 8 oz package cream cheese/ 220 g + 1 teaspoon Dijon mustard + fine sea salt + ground black pepper
Combine: Add drained pasta and about ¼ - ½ of the reserved pasta water (as needed for a creamy consistency) and stir to combine. Adjust the taste with more salt and pepper if necessary. Serve immediately.

Pasta choice: Any other short pasta shape will be fine.
Don't forget to reserve some pasta water before draining the noodles.
Cheese: You can use other cheese sorts as well - for example, Gouda, Fontina, Swiss, Provolone, and so on.