Let’s get to the point of your visit right away. You’re probably wondering if it’s possible to make mac and cheese without using milk. Yes, it is a resounding YES.
It is possible to make macaroni and cheese without using milk. To replace the velvety texture provided by milk, use broth or pasta water as non-dairy and top with shredded cheese.
There are numerous more alternatives to substituting milk to make Mac and cheese. We’re still offering milk because everyone’s reasons vary; if you’re lactose sensitive, plant-based milk or a non-dairy alternative may be a better option; if you’re managing your calories; or if you’re on an exclusion diet, look for a low-fat dairy or healthy fat equivalent.
Whatever your motivation, we have provided a number of simple suggestions below. Are you ready to get cooking and browsing?
Best Dairy Substitutes For Milk In Mac And Cheese
Macaroni and cheese is one of those dishes that everyone loves. Carbohydrate-dense pasta, copious amounts of fat and salt (from the cheese sauce), chewy, warm, and easy to eat.
What’s not to love about this dish?
The cheese sauce in mac and cheese is bolstered by milk. Cooking mac and cheese with milk is an easy and flavorful way to add calcium and other nutrients to the dish.
Because of the high fat content, whole milk or at least 2% adds a full creaminess factor to the dish and allows all of the ingredients to combine within the dish. But mac and cheese can be creamy without milk.
Also check: Butter Substitutes For Mac And Cheese
It could be challenging to test them all and find the one that works best for you when there are so many different mac and cheese recipe variations available online. We’ve listed the best ones below.
There are various dairy substitutes in your cupboard if you’re out of milk and don’t feel like going to the store. Browsing this section implies that you are not lactose intolerant and are only looking for a temporary solution.
- Cream Cheese,
- Evaporated Milk,
- Half And Half,
- Sour cream + Shredded Cheese,
- Heavy Cream,
- Whipping Cream,
- Greek Yogurt,
- Roux + Pasta Water
1. Cream Cheese
Let’s start with the worst case scenario: no flour, roux, milk, or butter. As a foundation for our cheese sauce, we will only use cheeses.
In many classic dishes, cheese is masked and overpowered by too much milk, resulting in a form of “cheese flavored white sauce.”
In place of milk, cream cheese enhances the texture of our mac and cheese pasta recipe. It offers a nice creamy taste that complements the other cheeses.
The flavor is also not overbearing. It will replace butter, flour, and milk to thicken your dish to a desired consistency.
In addition to giving the texture a silky feel, it also gives the cheese sauce’s flavor a tiny zing. Another benefit is that it is simpler to reheat leftovers because the oil does not separate when cream cheese is added to cheese sauce.
Two cups of shredded cheddar cheese and a block of cream cheese can be combined to make mac and cheese without milk. We’re certain that you won’t miss the milk and that every bite will be oozing with cheese bliss.
Mascarpone cheese is another fantastic cheese alternative to our no milk, no roux, no butter, no flour scenario. It is made from heavy cream and has a high fat level ranging from 60-75%.
In mac and cheese, mascarpone works perfectly in place of milk. This luxurious and splurge-worthy ingredient gives the food a faint sweetness.
Use a 1:1 ratio when replacing the milk in mac and cheese with mascarpone to make a slightly sweet, decadent and creamy cheese sauce.
3. Evaporated Milk
Another excellent component that can be used to make mac and cheese that is velvety smooth without whole milk is evaporated milk. This dairy substitute is created by condensing milk and eliminating 60% of its water content.
Evaporated milk works nicely in place of cow’s milk in mac and cheese. If the recipe calls for a cup of whole milk, you can replace it with evaporated milk by combining a half cup of evaporated milk with a half cup of pasta water.
4. Half and Half
Perhaps you have some half-and-half on hand to use in baking or your coffee. This dairy product yields a lovely, creamy outcome that, in certain situations, may even surpass milk.
Half and half is simply a mixture of whole milk and cream. Use a 1:1 ratio of half and half to milk for making mac and cheese.
If you don’t have enough half and half, heavy cream and nonfat milk provide a simple substitute for this milk in mac and cheese.
5. Sour Cream + Cheddar Cheese
Sour cream works well as a convenient swap for milk in mac and cheese and is also a decadent treat. Due to its high fat content and thick consistency, it will perfectly bond the cheeses in the sauce.
Sour cream is made by fermenting cream with lactic acid bacteria. This “souring” process produces a dairy product that adds richness to the dish.
If you’re making mac and cheese, substitute milk for sour cream in a 1:2 ratio. Add sour cream and your preferred cheeses to melt.
The acidic sour cream provides a refreshing contrast to the salty cheeses. For the appropriate consistency, add pasta water.
Your mac and cheese will have the sour cream’s tart flavor. Start with a small area to aid in the texture then season with salt and pepper to balance out the flavor.
6. Heavy Cream (or All-Purpose Cream)
One of our preferred alternatives to milk in mac and cheese is heavy cream. It gives the cheese a rich dimension, smooths it out, and doesn’t change the flavor.
Heavy cream is a widely used cooking and baking dairy product that has 36-40 % milk fat content. It is the milk fat that sits on top of whole milk prior to homogenization.
Without using milk, cream and cheese blend flawlessly to produce the creamiest cheese sauce ever. If the recipe calls for a cup of milk, substitute ⅔ cup of cream for it.
Also check: 10 Best Seasonings For Mac And Cheese
7. Whipping Cream
Whipping cream is a homogenized milk and fat mixture. To prevent separation, the milk and fat components of this dairy cream product are properly combined and emulsified.
This dairy product has 30–36% milk fat content. Even though it contains a lot of saturated fat and should only be consumed occasionally, it also contains fat-soluble vitamins like vitamins A and E.
Whipping cream provides a light, creamy, and more airy consistency when used in place of milk in mac & cheese. Use a ratio of ⅔:1.
8. Greek Yogurt
If you’re making mac and cheese, Greek yogurt works well in place of the milk. Regular yogurt that has been concentrated and filtered out of the whey makes up this fermented dairy product.
It creates a creamy and delicious cheese sauce that is much thicker and tangier than plain yogurt. Use at a 1:1 ratio.
When making ordinary mac and cheese, a liberal dollop of plain Greek yogurt adds extra smoothness, a fantastic creamy flavor with a hint of tang, and thickens up any dripping liquid at the end of the process.
9. Veloute + Cheese
For this alternative, veloute, a traditional French white sauce, should be made. Veloute already has a great flavor by itself, but cheese will make it even better.
You can make homemade mac and cheese thick and creamy using basic pantry staples like butter, stock, and flour. The cheese will adhere to the pasta dish like a good sauce should once it has melted in the veloute.
Make your roux first by combining melted butter with an equal amount of flour and whisking until smooth. The flour holds the ingredients together to provide a thick consistency while the butter adds indulgence.
Add chicken stock or any available broth. Bring to a boil, add salt, pepper, and the cheese of your choice.
10. Roux + Pasta Water + Cheese
In our mac and cheese, homemade roux serves as a thickener and is a wonderful substitute for milk in mac and cheese. To thicken your sauce, prepare your roux and add some pasta water.
While the sauce is still hot, add the cheese. Just keep swirling until the cheese has completely melted. Once it has evenly incorporated with the roux, extinguish the flame.
You don’t want any oily and gritty mouthfeel that is a result from heating the cheese. Use at a 1:1 ratio for a rich, velvety cheese sauce.
Our mac and cheese’s thick consistency and rich flavor come from the dairy substitutes we use in place of milk.
All of the aforementioned substitutes are great, but those who adhere to a low-fat, low calorie diet cannot utilize them. Read on to see some options when seeking a healthier alternative.
Best Low-Fat Dairy Substitutes For Milk In Mac And Cheese
We totally get your desire to consume less calories and search for healthier options. But, we also do know the vast flavor profile that these fats bring to our mac and cheese.
Instead of using butter or margarine, use healthier liquid oils like olive, canola, or safflower. To take it a step further, use cheeses with less fat than regular cheese and whole wheat pasta in place of bleached or enhanced macaroni.
But this discussion is getting quite preachy and off-topic. Instead of whole milk, we recommend choosing 1-2% milk to lessen the amount of fat and calories in your mac and cheese dish.
If your lifestyle choice is leaning towards a low fat, low calorie dairy substitute, here are some recommendations:
- Reduced Fat Milk + Greek Yogurt
- Non-Fat Milk Or Skimmed Milk
- Bechamel Using Reduced Fat Milk + Sour Cream
11. Reduced Fat milk + Yogurt
You can significantly reduce the amount of fat in your mac and cheese while maintaining a creamy quality by using this two percent fat milk. A delicious yet low-fat mac and cheese can be made by mixing ⅓ cup of reduced-fat milk, ½ cup yogurt, and your preferred cheese or cheeses.
If you’re making mac and cheese, you can use this alternative in place of one cup of milk. Add a teaspoon of mustard to the mixture for taste.
12. Non-Fat Or Skim Milk
People who want to reduce their intake of calories and saturated fat while retaining the same nutritional value as whole milk frequently choose non-fat or skim milk as an alternative.
While giving up richness and a thicker consistency in cheese sauce in lieu of inches off the waist, substitute 2 cups of fat-free milk for each cup of whole milk called for in a recipe.
The result will be thinner but you can add some low fat shredded cheese or low fat cream cheese to improve its taste and consistency.
13. Bechamel with Reduced Fat milk + Cream Cheese
Another traditional French sauce that is frequently used in mac and cheese dishes is bechamel. It gives the cheese sauce the ideal creamy, silky consistency and flavor, especially when partnered with mild-flavored cheeses.
The first step is to combine butter and flour to create a roux. When the flour is cooked in fat in this manner, the sauce will thicken.
Add your low-fat or non-fat milk as the next step. Keep in mind that using milk with a fat content lower than 3.5% whole milk can cause some volatility in your sauce.
Additionally, this could make your cheese sauce appear a little oily. Consider upping the fat content by adding a ½ cup of cream cheese to your dish.
These are excellent suggestions if you’re trying to lose weight or are watching your calorie intake. You may want to continue reading to learn about your alternatives if you have a lactose intolerance or sensitivity to dairy.
Best Plant-Based Milk Substitutes For Milk In Mac And Cheese
With aging, the environment, dietary habits, and medications, our bodies change, and when they do, so do our internal systems and processes, including digestion. Lactose intolerance is one of the alterations it brings.
Unbelievably, almost 40% of the world’s population have digestive problems with milk.
The main source of saturated fat in the American diet is milk and dairy which also causes type 2 diabetes, Alzheimer’s disease, and heart disease.
For this reason, many people have opted for plant-based milk substitutes. At the same time, a considerably greater variety of healthy milk alternatives are being stocked on store shelves.
The best plant-based milk substitutes for mac and cheese include:
- Hemp Seed Milk,
- Soy Milk,
- Almond Milk,
- Macadamia Nut Milk,
- Coconut Milk,
- Oat Milk,
- Cashew Milk,
- Rice Milk
Some of these have stronger flavors than others and can potentially change the flavor of your mac & cheese in a subtle way, while others will not. Use a 1:1 ratio when substituting most of these non-dairy milk options for milk in your mac and cheese.
Make your roux first. To make a vegan bechamel for your mac and cheese using a plant-based milk alternative, combine your flour with your butter and then whisk in 1 cup of the milk substitute.
14. Hemp Seed Milk
Hemp seed milk is the first item on our list of nutritious plant-based substitutes for milk in mac and cheese. This alternative is the healthiest even though it is more challenging to find.
Hemp seeds are soaked and ground in water to create hemp seed milk. It is excellent for general health and a good source of omega 3.
This milk, which has a distinct nutty flavor, is devoid of dairy and nuts. Its thick and creamy texture makes it the ideal substitute for milk in mac and cheese.
When making mac and cheese, substitute 1 cup of milk with 1 cup of hemp seed milk. If you don’t like how strong the flavor is, add ½ cup of hemp seed milk and alter the flavor to your satisfaction.
15. Soy Milk
China is the birthplace of soy milk. The nutritional value, consistency, and flavor of this milk substitute are quite comparable to that of regular, full cow’s milk.
It is inexpensive and simple to prepare at home or is easily accessible at grocery stores. Simply soak ground soy beans in water.
This non-dairy alternative will give your cheese sauce a wonderfully delicious flavor. The only downside is that it tastes sweeter in mac and cheese because soy milk is sweeter than ordinary milk.
Use soy milk in a 1:1 ratio to conventional, whole milk. The texture of soy milk is consistent with what you’d expect from conventional milk.
16. Almond Milk
A healthy nut-based beverage with a mild, nutty, almond flavor is known as almond milk. By soaking, crushing, and filtering raw almonds, you can prepare almond milk.
While this is not the best plant-based substitute for milk in mac and cheese out of all the options on our list, its popularity is significant in this situation because so many people have it at home.
Using almond milk will cause your bechamel to be quite thin. Since you won’t be able to make the creamiest bechamel, you can get a near consistency by thickening your bechamel with additional flour.
Use a 1:2 ratio of almond milk to milk or half the amount of milk specified in the recipe when using almond milk. Choose a simple, unsweetened almond milk variant and keep in mind that flavor-wise, a little goes a long way.
17. Macadamia Nut Milk
Dairy-free, nut-based, sugar-free, vegan, and keto-friendly are all attributes of macadamia milk. Making this milk at home is simple; all that is required is for the nuts to be quickly soaked before being blended with filtered water, a touch of salt, and a few drops of vanilla.
It gives your food a delicious light vanilla flavor as well as a wonderful creaminess. This vegan milk substitute has a macadamia nut flavor.
When using Macadamia nut milk as a milk substitute in your mac and cheese, choose the plain and unsweetened variety for best results. Use a 1:1 ratio.
18. Coconut Milk
Due to its use in a variety of tasty sweets, including coconut cream pie, flan, and pudding, coconut milk is a common pantry item in many homes. Due to evolving diets and nutritional needs, a lot of people have also started using coconut milk instead of conventional dairy milk.
Coconut milk is derived from coconuts and so has a strong coconut flavor. If you’re used to the taste enhancement, you can use this in a 1:1 ratio as a direct substitute for milk in mac and cheese.
Use a ½:1 ratio or slightly less than the quantity you would use when using regular dairy milk if the strong coconut flavor is not your cup of tea. And make sure to skim out the top of the coconut milk if you’re using canned coconut milk.
19. Oat Milk
Whole oat grains are mixed with water to create oat milk, a vegan beverage. It has a milky texture, tastes like oatmeal, and has a decent degree of sweetness, while not being gluten-free
Oat milk, which also contains iron, fiber, and carbs, touts health advantages like improving digestion, making you feel fuller, and decreasing blood sugar and cholesterol levels.
Your mac and cheese’s cheese sauce tastes a little nutty and sweet thanks to the addition of oat milk. It has a rich and creamy texture that will add wonderful viscosity to the sauce.
If you wish to swap it for milk in mac and cheese, choose a plain, unflavored variety. A 1:1 ratio works for this substitution.
20. Cashew Milk
One of the healthiest and simplest nut milks to prepare at home is cashew milk. It also has magnesium, phosphorus, and zinc and is rich in fiber and protein.
This low-fat, low-carb, low-calorie nut milk is made by soaking cashews in water overnight, draining, and then rinsing. It has a sweet, somewhat nutty flavor.
It will work as a substitute for milk in mac and cheese because it is one of the plant-based milks that is most comparable to full cow’s milk in terms of consistency. Employ a 1:1 ratio.
21. Rice Milk
Another fantastic plant-based, dairy-free alternative is rice milk, which is vegan. For those who are allergic to milk and casein, this hypoallergenic milk is fantastic.
Rice milk can be easily manufactured at home. Simply rinse the rice, soak it for two to three hours, then pulse it until smooth.
Although rice milk is naturally sweeter than other plant-based milk replacements, it is also thinner. If you do decide to make your own rice milk, blitz it to a creamier consistency and soak it in a smaller amount of water than usual.
Once you have your creamier rice milk, use it in a 1:1 ratio in place of one cup of milk in your mac and cheese recipe.
If you’re looking for a plant-based, dairy-free substitute for milk in mac and cheese, these are some of your possibilities. Continue reading to learn about some fat- or water-based alternatives to milk if you’re seeking a completely non-dairy, non-plant-based milk substitute for your cuisine.
Best Non-Dairy Substitutes For Milk In Mac And Cheese
If you’re on a regimen that excludes the consumption of dairy in your meals—but not, certainly, carbohydrates. We’ve listed about non-dairy milk substitutes and non-vegetarian options that you can use to make mac and cheese taste like milk.
In recent years, people have become increasingly concerned about the quantity of fat in their diets. Here are several non-dairy, low-fat alternatives to milk that you may use in your mac and cheese recipe as dietary fat has become a growing concern in recent years.
- Olive Oil,
- Pasta Water,
22. Olive Oil
Olive oil can be used as a dairy-free milk alternative. When substituting fat for dairy in a mac and cheese dish, a 1:2 ratio of olive oil to milk is a decent rule of thumb to follow.
The first thing to keep in mind when using olive oil as a substitute is that the cheese sauce will be oily. Add 1 tbsp to begin with. adding a small amount of olive oil at a time until you get the required consistency.
Next, if you use high-quality extra virgin olive oil, you’ll probably notice an additional fruity, pungent, and occasionally nutty flavor from the oil. We absolutely enjoy this flavor but if you don’t select a light-tasting olive oil.
Butter is another good substitute for milk in a mac and cheese recipe. As the cheese melts, butter helps to smooth out the cheese sauce while maintaining the same rich flavor that comes from the fat in dairy products.
Butter gives the cheese sauce a wonderful, creamy decadence without changing the flavor of the food as a whole. And let’s be honest, who doesn’t love butter?
To keep your dish from being overly greasy, use a butter-to-milk ratio of 1:2. This alternative will just be replacing the dairy in the cheese sauce as the mac and cheese recipe probably already calls for butter, so add one tablespoon at a time until you get the desired consistency.
24. Pasta Water
After cooking the noodles in boiling water, we recommend to reserve some of the starchy water that was used. This is pasta water.
To make a good tasting pasta water as a suitable substitute for milk in mac and cheese, add just enough water to cook your pasta, sprinkle a generous amount of salt and drizzle with a good oil for added taste and to make sure the macaroni doesn’t end up sticking to the pan or each other.
A good general guideline would be to stick with a 1:2 ratio. Remember that the cheese sauce will become runny if there is no dairy to serve as a binder.
Because the starchiness of the water will give the cheese sauce a thicker consistency, add the pasta water a tablespoon at a time. Anothing thing to note is that you’ll lose some flavor with the added fat from the dairy or fat substitute.
However, in a pinch, pasta water works well in a mac and cheese dish in place of milk.
For mac and cheese, a few tablespoons of chicken broth can work well in place of the milk. It imparts a savory flavor without any strange sour characteristics. Use of broth might be an excellent idea if you’re looking for a tasty dairy-free solution.
Any kind of broth whether it’s chicken, beef, bone or veggie stock is a decent milk substitute for macaroni. It will add a richness of flavor if you don’t mind a less creamy mac and cheese.
This made our list since most individuals keep stock or broth dormant in their freezer. You don’t have to go the additional mile and create broth if it’s not a convenient choice for you; instead, just check through the vast list of alternatives we’ve put together in this article.
Water is not the most ideal substitute for milk in mac and cheese. Milk is not a strong flavor, but it is a flavor, and most importantly, it adds creaminess that compliments the cheese.
Water has no flavor. Replacing water for milk in a mac and cheese recipe will ultimately “water down” or dilute the creamy consistency and even flavor of the cheese sauce.
Water does not add anything else to the mac and cheese dish other than liquidity. Before thinking about substituting water for milk in a mac and cheese dish, take into account all the alternative possibilities we’ve outlined here.
Add in water, sparingly, about a tablespoon at a time. Then taste your dish and see if it needs more.
What can I substitute for milk in a Kraft mac and cheese box?
While homemade mac & cheese is incomparable, a boxed variant is a very practical way to serve a filling snack for your children and their friends or supper for the whole family.
Aside from nutrition, its flavor (despite the artificial flavoring) and convenience of preparation make it a hard attribute to match. It is easy to prepare and just needs a few minutes.
The noodles should be cooked in a pot of boiling water until just almost al dente because they will continue to cook when the sauce is added later. Most crucial, stick to the ingredient ratios.
But what should you do if you find yourself lacking some key ingredients to making your boxed pasta? Worry not because suitable substitutes and ratios to take into account are listed below.
Be aware that if a recipe turns out thin, adding approximately a fourth of a cup of actual shredded cheese will boost flavor and make it thicker.
|Cream Cheese||1:1||Dilute ¼ cup of cream cheese with 2 tbsp. of water on a skillet over low heat or in the microwave. Or if not diluting with water, use less butter.|
|Mascarpone||1:1||Will make the cheese sauce thicker so you can dilute this with pasta water.|
|Shredded Cheese||1:1||Will make the cheese sauce thicker so you can dilute this with pasta water.|
|Vegan Cheese||1:1||May take longer to melt so turn your heat down and melt thoroughly. Avoid letting the sauce bubble.|
|Cottage Cheese||2:1||Stir in at the end to combine with the cheese sauce.|
|Evaporated Milk||1:1||Dilute Evaporated Milk with Pasta Water 1:1. To replace ¼ cup milk in a carton of mac and cheese combine ⅛ cup of evaporated milk and ⅛ cup of pasta water.|
|Half and Half||1:1||Use as a direct substitute.|
|Sour Cream||1:1||Add in a tablespoon at a time. Sour Cream will add a slight tang to mac and cheese.|
|Kefir||1:1||Add in a tablespoon at a time. Kefir will add a slight tang to mac and cheese.|
|Buttermilk||1:1||Add in a tablespoon at a time. Buttermilk will add a slight tang to mac and cheese.|
|Mayonnaise||1:1||Add in a tablespoon at a time. Mayonnaise will add a slight tang to mac and cheese.|
|Greek Yogurt||1:2||A healthy option. Mix by cooking on low heat a 1:1 ratio of greek yogurt and water. Add in a tablespoon at a time. Greek Yogurt will add a slight tang to mac and cheese.|
|Heavy Cream||⅔:1||Add in a tablespoon at a time.|
|Whipping Cream||⅔:1||Add in a tablespoon at a time.|
|Roux||1:1||Whisk together 1 Tbsp. of butter and 1 Tbsp. of flour in a skillet over low heat then mix in the cheese powder.|
|Olive Oil||1:2||Choose Extra virgin olive oil for a healthy fat option. This will add a deep flavor to the mac and cheese.|
|Butter||1:1||Use as a direct substitute.|
|Margarine||1:1||Use as a direct substitute.|
|LOW-FAT DAIRY SUBSTITUTE|
|Non-fat Milk||2:1||Whisk milk and cheese powder in a bowl and add to just cooked macaroni pasta shells. Mix well to incorporate.|
|PLANT-BASED MILK SUBSTITUTE|
|Hemp Seed Milk||1:1||Use as a direct substitute but will produce a prominent nutty flavor. To balance the taste, you may use ½ portion of hemp seed milk and season with salt and other flavorings.|
|Soy Milk||1:1||Use as a direct substitute.|
|Almond Milk||1:1||Use as a direct substitute but will produce a thin sauce. Alternatively, you may use ½ portion of almond milk and add shredded cheese to thicken it up.|
|Macadamia Nut Milk||1:1||Use as a direct substitute.|
|Coconut Milk||1:1||Use as a direct substitute but will produce a prominent coconut taste. To balance the taste, you may use ½ portion of coconut milk and season with salt and other flavorings.|
|Oat Milk||1:1||Use as a direct substitute.|
|Cashew Milk||1:1||Use as a direct substitute.|
|Rice Milk||1:1||Use as a direct substitute but will produce a thin sauce. Alternatively, you may use ½ portion of rice milk and add shredded cheese to thicken it up.|
|CLEAR LIQUID SUBSTITUTE|
|Pasta Water||1:1||Add in a tablespoon at a time but will result in a thinner cheese sauce. Add in shredded cheese to thicken it up|
|Broth||1:1||Add in a tablespoon at a time but will result in a thinner cheese sauce. Add in shredded cheese to thicken it up|
|Water||⅛:1||Use sparingly. Spruce up the flavor with salt, shredded cheese and other available dairy or non-dairy substitutes that you have on hand|
Can I substitute both milk and butter?
You may absolutely replace other ingredients for the milk and butter in your mac and cheese recipe. For our “worst-case” scenario, we recommended cream cheese and mascarpone as the two best alternatives.
Any of these two cheeses may be used. As an alternative, you can simply substitute more shredded cheese for the milk and butter in a mac and cheese that comes in a carton box.
Use more mascarpone, margarine (if that’s what you have), heavy cream, olive oil, avocado oil, ghee, or extra virgin olive oil as the best butter substitute.
Can I use broth?
Yes, you may boil your macaroni noodles in broth and even use some of the leftover broth to give your cheese sauce taste and a thicker consistency afterwards.
But as we’ve already discussed, milk in a mac and cheese dish serves more purposes than just enhancing flavor. It’s also in charge of preparing the dish’s silky cheese sauce.
Therefore, even though we can replace it with broth, we should think about including extra components to improve the sauce and truly up the flavor. Choose the cheese based on its flavor and your preferences; a fourth of a cup of shredded cheese works well in a recipe.
What type of cheeses can go in our mac and cheese?
The most basic cheddar cheeses to utilize in your mac and cheese would be mild cheddar, Monterey jack cheddar, white cheddar, sharp cheddar cheese, or a mixture. Sharp cheddar provides the most flavor, whereas mild cheddar melts most quickly.
Provolone, Mozzarella, and Fontina are mild-tasting cheeses that also work well, though we would need to use approximately ¼ cup more of these cheeses to create a mac and cheese that has a truly tasty cheese sauce. Parmesan cheese enhances the flavor beautifully.
Depending on your mood, you could like a sharper, velvetier bite in your pasta. You can add sharp or matured cheeses or just use up any leftover cheese in the fridge. Add in increments of 1/4 cup, taste, and make any adjustments.
For optimal results, combine a sharp-tasting cheese with one that melts quickly. Asiago, Manchego, Pecorino Romano, Gorgonzola, Emmental, Parmigiano Reggiano, Gruyere, or Gorgonzola are examples of sharp-tasting cheeses. Other quickly melting cheeses include Havarti, Swiss, Fontina, Pepper Jack, Muenster, and Muenster.
Pre-grated cheeses have additional starches to prevent the shredded cheese from sticking together, so make sure to grate your own cheese.
Bottom line: Without the right dairy or dairy substitute to provide taste and perfectly meld all the components together, mac and cheese won’t be as creamy.
In addition to accurately measuring the components, it’s important to make the right substitutions based on your preferences and taste.
Take it nice and easy; add a little at a time, taste it, and then incorporate the full item.
In the end, the goal is to create a delicious, creamy mac and cheese that everyone will appreciate.