Alright, so the other day I had this major craving for some good ol’ mac and cheese. You know, the kind that brings you right back to being a kid? But then I opened my fridge and—bam!—no milk. And of course, it was one of those days where I just did not feel like running to the store.
So, I thought, “Can I really make this happen without milk?” I mean, milk is like, a key player in mac and cheese, right? But my craving wasn’t going anywhere, so I decided to get creative.
The Great Experiment
- First, I boiled the macaroni just like the box said. While that was going, I started looking around for what else I could use instead of milk.
- I found some cream cheese in the back of the fridge. “This could work,” I thought. Cream cheese is kinda like milk’s thicker, richer cousin, yeah?
- Then, I remembered I had some chicken broth in the pantry. I figured, why not? It adds flavor, and it’s liquid, so it should help make the cheese sauce all smooth and stuff.
Once the macaroni was done, I drained it and put it back in the pot. Then I threw in a big spoonful of that cream cheese and a splash of the chicken broth. I started stirring, and guess what? It was actually starting to look like mac and cheese sauce!

I sprinkled in the cheese powder from the packet, kept stirring, and watched it all melt together. It was a little thicker than usual, but hey, it was cheesy and creamy, and that’s what matters.
I took a bite, and man, it was pretty darn good! Not exactly like the classic version, but definitely satisfying. The cream cheese gave it this rich, tangy flavor, and the broth kept it from being too heavy.
So, there you have it. You totally can make mac and cheese without milk. It’s all about getting a little creative with what you’ve got. Who knew being out of milk could turn into a fun little cooking adventure?
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