Creamy No Milk Mac and Cheese

large bowl of creamy macaroni and cheese

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


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


  1. 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.
  2. Once the pasta is cooked, start on the cheese sauce.
  3. Warm 1 cup of half and half in a saucepan over medium heat.
  4. In a medium bowl, whisk together 1/2 cup chicken broth or water and 2 tablespoons of flour until there are no lumps, set aside.
  5. 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.
  6. 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.
  7. Add the pasta to the pot and with a large spoon, combine the sauce with the pasta until it’s evenly coated.
  8. Serve the mac and cheese immediately while still hot. 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!