Okay, here is my sharing about how to make mac and cheese without milk:
So, the other day, I craved some good old mac and cheese. You know, the kind that brings back childhood memories? But then I opened my fridge, and bam! No milk. A real bummer, right? I mean, who makes mac and cheese without milk? It’s like trying to make a cake without eggs. Sounds crazy, doesn’t it?
But hey, I wasn’t about to let a little missing milk ruin my mac and cheese dreams. I decided to get creative. Scouring the internet, I found some people suggesting heavy cream, almond milk, or even yogurt as substitutes. Interesting, but I didn’t have any of those either. Some folks even said pasta water could work. Pasta water? I was skeptical, but desperate times call for desperate measures, right?

Then I remembered something about using water. It wouldn’t be as creamy, that’s for sure, and the flavor might be a bit bland. But maybe, just maybe, I could jazz it up with extra cheese and some spices. Worth a shot, I thought.
Here’s what I did. First, I boiled about 6 cups of water in a pot. Once it was bubbling like crazy, I dumped in the macaroni from the box, gave it a good stir, and let it cook for about 8 or 9 minutes. While that was going on, I started thinking about how to make up for the lack of milk. More cheese seemed like a good idea. And maybe a pinch of garlic powder? Yeah, that sounded good.
After the pasta was cooked, I drained it and added the cheese powder from the box. Next, instead of milk, I added a couple of spoonfuls of butter, a generous amount of shredded cheddar cheese I had in the fridge, and that pinch of garlic powder. I mixed it all up, hoping for the best.
The Result
- Texture: It wasn’t as creamy as the traditional version, that’s for sure. But it wasn’t terrible either. The butter helped a bit, and the pasta water added some starchiness that kind of mimicked the creaminess of milk.
- Flavor: The extra cheese definitely helped. It was cheesy and satisfying, although a bit different from what I’m used to. The garlic powder was a nice touch, adding a little extra something-something.
So, there you have it. My adventure in making mac and cheese without milk. It wasn’t perfect, but it definitely satisfied my craving. And hey, it’s a good trick to know if you ever find yourself in a similar situation. You can still enjoy your mac and cheese, even without milk. Just be prepared to get a little creative! And don’t be afraid to experiment with different cheeses and spices. You might even discover a new favorite combination!
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