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Kraft Mac and Cheese is loved by just most people that have come in contact with it. Each serving of this delicious meal comes with about 9g of protein which is excellent for your body. It does not just nourish your body; it provides a fantastic flavor boost that you will relish for a long time to come. It is easy to make the Kraft Mac and Cheese. Just put your Macaroni, butter, or margarine, milk, and cheese inside the sauce, mix everything inside the saucepan and cook at the desired time and temperature. Add other ingredients like bacon, chili beans, ginger, and tomato and cook for desired time.
So, Is it Possible to Make Kraft Mac and Cheese Without Milk?
Yes, you can make Kraft Mac and cheese without milk because you can use substitutes.
What Is The Best Substitute For Milk In Making Kraft Mac And Cheese?
There are several milk substitutes you can use in creating Kraft Mac and Cheese, and they include the following;
1. Shredded Cheese
Shredded cheese is one of the best milk substitutes in the making of Kraft Mac and cheese without milk. All you have to do is mix the components in a 1:1 ratio, then thin the sauce by adding some water. Be careful not to add too much or too little water.
Alternatively, you can use cream cheese in place of milk in Kraft Mac. Mix the cream cheese with water, then add this mix one tablespoon at a time.
Keep in mind that if you use the shredded cheese as a milk alternative, you will end up with a cheesy taste, and the texture will be slightly thicker. Those who tested this option consider it a great option.
2. Cream or Butter
The cream is a great milk alternative too. To use the cream in place of the milk, add 2 tablespoons of the cream to 2 tablespoons of water to create the right mix. For the butter, melt two tablespoons of butter and add two teaspoons of the mix.
You will achieve a cheesy taste with a thicker overall texture when the cream cheese is added. If you use heavy cream, on the other hand, you wouldn’t have much difference in the final taste, and the texture becomes creamier. Using butter will achieve a richer and less cheesy taste with a slightly thicker texture.
3. Evaporated Milk or Roux
To create a regular milk alternative, you can mix 2 tablespoons of evaporated milk with 2 tablespoons of water and add 2 teaspoons of your mix to the Kraft Mac. You may also use the Roux created by mixing 1 tablespoon of butter with 1 tablespoon of flour. And then add two tablespoons of the mix to the Kraft Mac.
Evaporated milk will not change the taste much, though you will achieve a creamier texture. The powdered milk will not change the taste much, and the texture will remain almost the same. Roux will produce a slightly richer taste plus a thicker texture, which is great in every way.
4. Olive Oil or Pasta Water
You can add a tablespoon of olive oil at a time as a substitute for milk. You may also use a 1:1 ratio of water extracted from cooking pasta but add the mix slowly. The pasta water will create a less cheesy taste in your Kraft Mac and Cheese, and the texture will become thinner.
As expected, olive oil will produce an oily taste and feel, and the texture will become slightly slimy.
5. Soya Milk or Almond Milk
You can use soya milk as an alternative to regular milk but mix in slowly at 1: 1 ration. Alternatively, you may use Almond milk which you must mix slowly at a 1: 1 ratio.
Soya milk produces a slightly sweeter taste, but there is an insignificant change to the overall taste. Almond milk is known to produce a distinctive taste in the Kraft Mac, but the texture doesn’t change much. Many will describe the overall taste as “strange” after adding almond milk.
6. Sour Cream or Yoghurt
Sour cream can also be a great milk substitute in Kraft Mac and Cheese. Add no more than 1 tablespoon at a time. Alternatively, you can add 1 tablespoon of yogurt at a time. Sour cream will produce a tangy taste to the Kraft Mac and cheese, but the texture remains almost the same.
Yogurt will produce a sweet and tangy taste, and the overall thickness is increased slightly.
7. Powdered Milk, Stock, or Mayonnaise
Mix your powdered milk with water and then add at a ratio of 1: 1. Also, add a 1:1 ratio for the stock but mix it in slowly. You may also use 1 tablespoon of mayonnaise at a time.
The chicken stock alternative will produce a meatier and even yummier taste, while the texture wouldn’t change much. Using mayonnaise as an alternative will create a bit sweater effect. The texture of the mix will also become thicker with mayonnaise.
Condensed milk is known to produce some sickly and unpleasant taste when used for Kraft Mac and Cheese, and it can also create a creamier texture.
How To Make Your Kraft Mac And Cheese
Kraft Macaroni and Cheese can be very easy to prepare because it takes a few minutes to make. You can also upgrade this amazing dish to something more special with the addition of special ingredients like bacon, cherry tomatoes, chili beans, or ginger.
Ingredients
The ingredients for Making Regular Kraft Mac and Cheese include;
- 5 cups of clean water
- A pack of Kraft mac and cheese
- ¼ cup of margarine or butter
- ¼ cup of milk.
- To upgrade your Kraft Mac and Cheese, you may want to add the following ingredients
- 3 slices of cheese (American)
- 4 bacon slices
- ½ teaspoon of chipotle in adobo
- 1 tablespoon of freshly grated ginger
- 1 tablespoon of sriracha
- hot sauce
- ¼ cup of chopped green onions
- ¼ cup of panko
- ½ cup of halved cherry tomatoes
- 1/4lb of mozzarella balls
- 1 can of chili beans
- ½ cup shredded cheddar cheese
- ½ cup of sour cream
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of cayenne pepper
- ½ cup of curry powder.
Step 1: Boil 6 cups of water inside a saucepan. Place the pan on a stove pot and turn the heat to high. Let the water boil and release bubbles.
Step #2: Cook the Macaroni for about 8 minutes by pouring it carefully into the boiling water, then stir it as it cooks. Check after about 7 minutes to ensure the Macaroni is soft, then cook further for about 30 seconds.
Step #3: Drain water from your Macaroni by removing the saucepan from the heat. Place a colander inside the sink, then tip the Macaroni inside the saucepan gently inside the colander. The water will drain and leave the Macaroni inside the colander. Never rinse your Macaroni with water after cooking.
Step #4: Mix your Macaroni with margarine or butter or milk with cheese inside the saucepan. You can do this by transferring the Macaroni from the colander into the saucepan, then add the margarine, followed by milk and the cheese sauce. Stir the ingredients to combine them well with a wooden spoon, continue stirring until the cheese, milk, and butter have dissolved into a creamy sauce. The smoothness of the final sauce must be consistent. Keep in mind that stirring these ingredients well and long enough will prevent lump formation.
Step #5: Mac and Cheese or Store in the Refrigerator
Divide your Macaroni and cheese inside the serving bowls – keep in mind that this delicious meal is best served inside shallow bottom bowls. If you are not serving it straight away, then let it cool before transferring it inside an airtight container and store inside the refrigerator. You can store the airtight container inside the refrigerator for between 3 and 5 days. Don’t store Macaroni with cheese inside the freezer, and it can mess up the taste when you are ready to eat.
When it comes to preparing the upgrading your Kraft mac and cheese, it all depends on the type of ingredient substitute you are using. Replacing the butter or margarine with some American cheese, for instance, can make the Mac and Cheese recipe creamier and thicker.
Conclusion
Milk is one of the main ingredients of Kraft Mac and cheese, but those who are lactose intolerant or don’t want the milk taste may use the alternatives mentioned above. To retain the taste, flavor, and texture of your Mac and cheese, you need to know how to add your milk substitute in the appropriate portion. For instance, adding a little too much American cheese in place of milk can make the entire meal taste too cheesy, and the texture turns greasy, and some people don’t like such.
