How to Make Mac and Cheese Without Milk Easily

How to make mac and cheese without milk is a common question now a day. So, oceanrecipes has two simple and easy recipes to make Velveeta Mac and cheese without milk at home.

Moreover, it’s the one-pot Homemade Mac and Cheese Recipe that only takes twenty minutes to make. It’s full of delicious taste, flavor, extra creamy, and made with two different types of cheese. This most popular and best mac and cheese without milk recipe is the perfect side dish for you.

Its main thing is that it can cook all in one pot and even you don’t need to strain the pasta. The magic in our recipes comes from the two main things including the use of the pasta water as a base for the sauce, and cream cheese like the binder.

In short, by cooking the macaroni in a fixed amount of water, you don’t have to drain it at the end especially, and the starchy liquid that’s leftover will help you to melt the other cheeses and turn it into a creamy, dreamy sauce. Cream cheese also has the right mild creaminess and best stabilizers when melted to make a yummy white sauce without the use of any flour or butter.

Ingredients of How to Make Mac and Cheese Without Milk:

• Two cups elbow noodles almost 12 oz
• Eight oz sharp cheddar cheese, fully shredded
• Four oz white cheddar cheese, shredded
• Two tbsp. sour cream
• Two tbsp. butter, chopped
• One oz cream cheese, fully chopped
• Two garlic cloves, minced
• Half tsp. dry ground mustard
• Common Salt and freshly ground pepper, according to taste

Method #1:

Step #1

Firstly you have to take a large pot over high heat, and then bring salted water to a boil. After that add elbow noodles; cook according to the package.

Step #2

Now you have to drain noodles, lower heat to medium-low, and then return the cooked noodles to your pot.

Step #3

Constantly stir in both shredded pieces of cheese, sour cream, butter, cream cheese, garlic, ground mustard that is optional salt, and freshly ground pepper.

Step #4

In the end, continue stirring until completely melted and then serve immediately.

Ingredients:

• Six cups of the freshwater
• One teaspoon kosher salt
• One pound dried short pasta, like macaroni
• Twelve ounces shredded melting cheese
• Four ounces cream cheese, cut into four equal pieces
• 1/4 cup of grated hard cheese, Parmesan or Pecorino Romano
• Half teaspoon powdered mustard

Method #2:

Step #1

Bring the water and salt to a boil in a wide pot like a Dutch oven over medium-high heat. Moreover, add the pasta and cook according to package directions, stirring constantly, until tender. But keep in mind that does not drain the pasta.

Step #2

Reduce the heat to low. Then add shredded cheese, cream cheese, Parmesan, and mustard to it. Stir constantly until all the cheeses are melted and the sauce is much creamy. In case if your sauce is very thick, you can add water a few tablespoons at a time until the desired consistency is reached. Taste and season Mac and cheese without milk or cream cheese with salt as needed and serve immediately.