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No box, no problem! Make the ultimate creamy macaroni and cheese without milk that kids will love!

I’ll show you how to make delicious macaroni and cheese without milk that has the perfect amount of creamy goodness. Plus, you’ll learn my #1 milk alternative secret and 15 other ways to solve the no-milk problem.

Can You Make Mac and Cheese without Milk?

You can certainly make tasty mac and cheese without milk! Using chicken broth and half, you get a velvety smooth sauce that tastes as good as classic mac and cheese. These are easy swaps most of us have on hand and they blend perfectly with the cheese. That said, I’ll share more milk substitutes below!

Ingredients

Instead of milk, this recipe uses chicken broth to create a sauce to coat the pasta (more swaps below). You’ll also need half & half for creaminess, flour to thicken the sauce, shredded Cheddar cheese, and Dijon mustard for extra deliciousness!

How to Make Mac and Cheese without Milk

This recipe is just as simple to make as the original:

Cook the pasta
If using water in this recipe (instead of chicken broth), reserve ½ cup before draining.
Whisk – Don’t skip this step
Whisk the flour and chicken broth (or pasta water) and set aside.
Make the cheese sauce
Warm the half and half, add the flour and chicken broth mixture, and whisk until the sauce thickens. Add the shredded cheese, salt, and mustard, and stir until the cheese is melted and the sauce is smooth.
Combine
Transfer the pasta to the saucepan and stir until everything is combined.

Keeping It Creamy

The recipe above and these tips below will guarantee a creamy macaroni and cheese.

When in doubt, add cheese
If your mac and cheese looks a little too runny, toss in a ½ cup of extra cheese until you reach the desired consistency.

THE Flour Trick
If you want a creamier sauce without adding tons of butter, take advantage of the flour trick used in this recipe. Mix 2 tablespoons of flour with about ½ cup of the milk alternative you are using, and add it to the cheese sauce.

Mac and Cheese Milk Substitutes

Here’s the part where I share the abundance of milk substitutes for creamy mac and cheese.

Make sure to read the descriptions for the amount of liquid needed; some are a 1:1 swap (1 ¾ cup x liquid for 1 ¾ cup milk), while others aren’t.

Pick your milk substitute from the list below, and then use the recipe in this post to make Mac and Cheese without milk!

Pasta Water
1 cup of pasta water has enough starch to help the mac and cheese sauce thicken up, but it won’t be as creamy as the original. I recommend adding a little extra butter to add flavor.
Chicken Broth
About 1 cup, the mac and cheese won’t be as creamy, but it will still taste good.
Oat Milk
A 1:1 swap for regular milk with a thick consistency like milk. It’s a great alternative.
Heavy Cream
This will make the mac and cheese very creamy. You can use it as a 1:1 swap for milk or cut it in half with water or chicken broth.
Almond Milk
A 1:1 swap for regular milk. It’s a little more watery than milk or oat milk, so use the flour trick in this recipe for the best results.
Coconut Milk
A 1:1 swap for regular milk will give the sauce a creamy, rich texture. Make sure to give it a whirl in the blender to emulsify the coconut cream and liquid.
Cashew Milk
Also a 1:1 swap for regular milk.
Soy Milk
1:1 swap for regular milk.
Hemp Seed Milk
1:1 swap for regular milk.
Sour Cream
1:1 swap for regular milk.
Cream Cheese
4 tablespoons cream cheese + ¾ cup warm water. Whisk the mixture until it’s smooth.
Yogurt
Plain, unsweetened works best. 1:1 swap for regular milk amount.
Powdered Milk
Use the package directions to prepare 1 ¾ cup of liquid.
Evaporated Milk
Evaporated milk – a 1:1 swap for regular milk.
Make a Roux
Use equal parts ¼ cup butter and ¼ cup flour to create a roux, then add enough water or chicken broth to make 1 ½ cups liquid.

How to Store Leftover Mac & Cheese

Allow mac and cheese to cool down and store in an airtight container in the fridge for up to 4 days.

To reheat, add 2 tablespoons of water, chicken broth, or milk alternative for each cup of pasta to help reconstitute the sauce. Microwave it until hot or on the stovetop over medium-low heat, stirring constantly. Need just a single serving? Try my recipe for mug mac and cheese here!

What to Serve with Mac and Cheese

Add incredible mac and cheese toppings, or pair this pasta with perfectly juicy baked chicken or an everyday side salad.

Creamy No Milk Mac and Cheese

Servings: 8

Prep Time: 5

Cook Time: 15

Total Time: 20

No box, no problem! Make the ultimate creamy macaroni and cheese without milk that kids will love!

5 from 21 votes

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Ingredients

1 pound pasta, any shape
1 cup half & half
½ cup chicken broth or water
2 tablespoons flour
2 cups shredded cheddar cheese
½ teaspoon salt
2 teaspoons Dijon mustard

Instructions

Cook the pasta:

In a large pot, over medium-high heat, bring water to a boil. Add the pasta and cook until al dente. Drain and set aside.
Once the pasta is cooked, start on the cheese sauce.

Make the sauce:

Warm 1 cup of half and half in a saucepan over medium heat.
In a medium bowl, whisk together ½ cup chicken broth or water and 2 tablespoons of flour until there are no lumps, set aside.
When the half and half is warm and you begin to see steam rising, whisk in the water-and-flour mixture. Continue whisking until the mixture thickens slightly to the consistency of heavy cream, for about 2 to 3 minutes.
Turn the heat down to low and stir the shredded cheese to the half and half. Add the salt and dijon mustard. Continue to stir until all the cheese has melted and the sauce is creamy. Turn off heat.

Combine:

Add the pasta to the pot and with a large spoon, combine the sauce with the pasta until it's evenly coated.
Serve the mac and cheese immediately while still hot.

Store & reheat:

Leftovers will keep for up to a week and can be reheated. If the sauce is a little dry after reheating, mix in a splash of water to make it creamy again!