3-Ingredient Stovetop Mac and Cheese Recipe (2024)

FAQs

Why use evaporated milk in mac and cheese? ›

Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

Yes, Kraft Macaroni & Cheese can be made without milk or butter. Instead, you can use water as a substitute. Simply follow the package instructions for cooking the macaroni, then drain it and mix in the cheese powder and a small amount of water to create the sauce.

Things like heavy cream, almond milk, oat milk, yogurt, cream cheese, and even pasta water all work very well in boxed mac and cheese.

Water actually works perfectly well as a milk substitute in mac and cheese. It adds all the liquid you need, though it doesn't have the creaminess or flavor that other substitutes add. However, if you add a little pasta water, instead of plain tap water, to your cheese sauce, you might get better results.

Any milk is fine. I usually use whole milk, then add some cream, sometimes, just to make it richer. Then you add the cheese of your choice, and melt that, then put the cooked macaroni in. If you are used to using evaporated milk, it's because it makes the sauce a little creamier/richer.

But when left in its thickened, low-moisture canned state, it can also stand in for milk or heavy cream as an enriching agent. Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.

If you're wondering about making boxed mac and cheese without milk, such as Kraft mac and cheese, you can do that, too! Simply replace the milk with chicken broth or water, melt in a bit of cream cheese, and you'll still end up with a tasty, cheesy meal.

Coconut oil, olive oil, safflower oil, and coconut butter are some of the most used butter alternatives. Depending on temperature, coconut oil can be both a solid and a liquid. This versatility is exceedingly helpful depending on the intended use.

Richness and Creaminess: Butter adds a rich, creamy flavor and mouthfeel to the mac and cheese sauce. It enhances the overall taste, making it more indulgent and satisfying. Smooth Texture: Butter helps create a smoother and silkier texture in the cheese sauce.

Sour Cream

Regular or plant-based sour cream makes a suitable replacement for milk in mac and cheese recipes. Use sour cream just as you would milk in a 1:1 ratio. It adds slightly tangy flavor notes that are nonetheless delicious!

What can I use if I don't have evaporated milk for mac and cheese? ›

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.

While some folks use mayonnaise as a substitute for the milk and butter boxed mac and cheese calls for, the condiment also works as a supplement in addition to the traditional recipe. When mixed into macaroni and cheese, mayonnaise creates a rich and velvety texture that complements its rich flavor.

In fact, you can substitute sour cream for milk almost anytime the recipe calls for less than a cup of milk. One of the most common ingredients to use milk with is potatoes. Spuds love dairy, so if a recipe calls for milk, sour cream almost always works in its place.

The remaining ingredients are simple: butter and flour (which makes the sauce thicken), milk, spices, salt, and pepper. For the milk, I prefer whole milk since it makes a creamier sauce, but I've used reduced fat milk plenty of times without complaint.

Substitute Regular Milk for Evaporated Milk

The milk you have in the refrigerator is the best substitute for evaporated milk because it can be concentrated, much like the product you find on grocery store shelves. To make your own evaporated milk, pour 2/3 more milk than called for in the recipe into a saucepan.

The evaporation process concentrates the nutrients and the food energy (kcal); unreconstituted evaporated milk contains more nutrients and calories than does fresh milk per unit volume.