Mac and Cheese Without Milk

This Mac and Cheese Without Milk is a perfectly rich, creamy side dish to enjoy on weeknight and holidays! It's easy, made with a few pantry staple ingredients, and cooks up in under 30 minutes. Read below to learn how to make the best mac and cheese without milk.

Jump to:

• Why You'll Love This Recipe
• Do You Need Milk For Mac and Cheese?
• Ingredient Notes and Substitutions
• How To Make Mac and Cheese Without Milk
• Recipe Variations
• Expert Tips
• What To Serve With Mac and Cheese
• Storing and Reheating Instructions
• Frequently Asked Questions
• More Recipes You'll Love
• Did you make this recipe?
• Mac and Cheese Without Milk
• Check Out Latest Posts

With lots of holiday entertainment coming up, I figured it was only right to share the best no milk macaroni and cheese recipe. It's a creamy, indulgent side dish that you can whip up in just 20 minutes.

Full of flavor, gooey cheese, and perfectly cooked noodles, this is easily a side that the entire family will love. Also, be sure to check out these mashed potatoes without milk or cornbread without buttermilk for more super sides!

Why You'll Love This Recipe

• It's rich and creamy
• You only need a few pantry staple ingredients
• It can be made in under 30 minutes
• Makes a great weeknight or holiday side dish
• Family friendly, a recipe both kids and adults love

Do You Need Milk For Mac and Cheese?

No, you don't need milk to make mac and cheese. The milk is usually used to make the dish rich and creamy, however there's plenty of milk substitutes out there that work just as well.

You can use coconut milk like I did, but heavy cream and half and half also work beautifully.

Ingredient Notes and Substitutions

*Full measurements can be found in recipe card below*

• Noodles: I prefer to use elbow noodles, but any shape will work. You can also substitute with your favorite gluten free pasta and make this mac and cheese gluten free.
• Coconut milk: I've found that canned coconut milk is best because it's thick and creamy. If you don't have coconut milk, you can use heavy cream or half and half.
• Cheese: Sharp cheddar and Monterey Jack are my two cheeses of choice. You can use a mild cheddar if you prefer. Pepper jack, gouda, and Havarti also taste yummy in this dish- just be sure to shred your own for the best results.
• Spices: I use a combo of salt, pepper, and ground mustard powder, along with the optional addition of cayenne pepper and nutmeg to enhance the flavor
• Stewed tomatoes: My mom always made her mac and cheese with stewed tomatoes, and I followed suit. This is an optional ingredient, but I highly suggest adding it.

How To Make Mac and Cheese Without Milk

1. Bring a large pot of salted water to a boil and cook noodles according to package instructions
2. Once the noodles are cooked, drain, rinse in cold water, and set them aside
3. In a large sauce pan over add the coconut milk and bring to a boil, then turn off the heat and whisk in both cheeses and spices, stirring until smooth.
4. When the cheese sauce is smooth, stir in the noodles and stewed tomatoes until everything is evenly coated in the cheese sauce.
5. Serve immediately and enjoy

Recipe Variations

Mac and cheese without milk is a delicious side dish that you can easily customize to your specific taste. Here's a few yummy variations:

• Gluten free: Feel free to use your favorite gluten free pasta here, since there's no roux it's easy to make gluten free
• Different cheeses: I LOVE the taste of sharp cheddar, but medium or mild cheddar are good if you'd rather it not be so sharp. Additionally, a combination of pepper jack, colby, gouda, fontina, or Havarti would also be yummy- just keep the amounts the same as listed in the recipe card
• Protein: Instead of serving the mac and cheese as a side dish, add some protein to it to make a complete meal. Chicken, shrimp, or leftover turkey are my favorites.
• Spices: Feel free to adjust the seasoning to your taste and add or omit whatever you like. It's really up to you to decide what you like. You can add elote seasoning, cajun seasoning, or even a creamy buffalo sauce to make it spicy.

Expert Tips

• Don't overcook the noodles, you just want them to be al dente
• Bring the coconut milk to a boil, then turn the heat off before whisking in the cheese so it doesn't separate
• Shred your own cheese, pre shredded cheese is coated in cellulose and won't melt as smoothly
• Season to taste
• Use gluten free pasta to make this mac and cheese gluten free

What To Serve With Mac and Cheese

I think that this mac and cheese without milk is a great weeknight side dish alongside meatballs or a pork tenderloin, but it also makes a delicious side for the holidays. Here's a few more meals it pairs well with:

• Whole roast chicken
• Air fryer pork loin
• Buffalo chicken drumsticks
• Juicy turkey tenderloin
• Boneless chicken thighs

Storing and Reheating Instructions

STORING: You can store any leftovers in an airtight container in the fridge for 3-5 days.

FREEZING: If you want to freeze this mac and cheese without milk, let it cool completely once cooked, scoop the leftovers into a freezer safe bag, and store in the freezer for up to 2 months. Let thaw completely before reheating.

REHEATING: To reheat, add you desired portion to a microwave safe bowl with a splash of coconut milk. Cover with a damp paper towel and heat for 30 seconds at a time, stirring between intervals, until warm enough.

Frequently Asked Questions

More Recipes You'll Love

• Mashed potatoes without milk
• Cornbread without buttermilk
• Air fryer beets
• Gluten free garlic bread
• Air fryer butternut squash

Did you make this recipe?

If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it!

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