Okay, let me tell you about the time I tried to make mac and cheese without any milk.
So, there I was, staring into my almost-empty fridge. I had a serious craving for some mac and cheese, but guess what? No milk. Not a drop. I did have some heavy cream, though, leftover from making that fancy whipped cream for the pie last weekend.
First, I grabbed my pot and filled it with about 6 cups of water. I cranked up the heat and waited for that water to boil like crazy. Once it was bubbling, I tossed in the macaroni. I used about two cups of dry macaroni, by the way. Set the timer for 9 minutes to make sure the macaroni was cooked just right.
Make it saucy
- While the pasta was cooking, I got to work on the sauce.
- Since I didn’t have milk, I decided to use that heavy cream. I poured about a cup of it into a saucepan.
- I also added a good amount of butter, maybe half a stick? Butter makes everything better, right?
- I turned the heat on low and let that butter melt into the cream, stirring it every now and then.
- Once it was all melty and combined, I threw in a bunch of shredded cheddar cheese. I mean, you can’t have mac and cheese without a ton of cheese. I probably used about two cups of cheese, but you can use more or less depending on how cheesy you like it.
I kept stirring the cheese into the cream and butter mixture until it was all melted and smooth. It smelled amazing, by the way. Once the pasta was done, I drained it and then dumped it right into the cheese sauce. I mixed it all up, making sure every single piece of macaroni was coated in that glorious cheesy goodness.
And there you have it. Mac and cheese without milk, using heavy cream instead. It turned out super creamy and delicious, maybe even better than the regular way with milk. I ate the whole pot myself, no regrets. Trust me, give it a try if you are lack of milk!
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