5 Surprising Ways to Use Buttermilk I used to approach recipes that listed buttermilk as an ingredient with serious trepidation. While I might use one cup from the quart (if I was lucky) for my recipe, it was a real struggle to find a smart and enjoyable way to take advantage of the rest of the container. Apr 12, 2008 If you have powdered coffee creamer (non-dairy, unsweetened) around the house, it can be used as a substitute for milk, by adding three or four tablespoons per cup of water. I've used this.
You should know substituting the milk and butter ingredients with heavy whipping cream when making Kraft Macaroni & Cheese makes for a creamier and, in my opinion, tastier cheese sauce.
Necessity is the mother of all innovation. I was out of milk one fateful day, without knowing it, and began making some Kraft Mac ‘n Cheese before I discovered this sad fact. From there, I could have gone with the age old practice of not straining all the water out of the noodles in order to have enough moisture to mix in the powdered cheese-but, ya… no thank you. Luckily, I noticed where the milk normally was there happened to be some heavy whipping cream, which I usually use for making sauce for Chicken Pesto Tortellini (which might just be one of the most ridiculously delicious and easy to make meals on the planet).
I then mixed a little of the heavy whipping cream with the strained noodles (no need for butter here) and the result was Kraft Mac ‘n Cheese taken to a whole different level of creamy goodness. Give it a try. Just don’t go too heavy on the heavy whipping cream, lest it end up a bit tangier than you might have hoped for. I don’t actually measure it, but just give it a little splash, stir, then add as necessary until all the cheese is uniformly distributed.
Pro-tip: If you’re eating for one, remove about 1/3 of the noodles in the mac ‘n cheese box and put it aside in a zip lock bag or other container to be used for a different meal. This increases the cheesiness of the end mac ‘n cheese, while also cutting some of the calories out of what you would have eaten. If you add chicken breast and some crumbled extra crispy bacon, you can even bring it down to about half the box of noodles and the end product is practically gourmet… err, well, at least compared to straight boxed mac ‘n cheese.
As promised, here’s an extremely easy and fairly quick to make Chicken Pesto Tortellini recipe that is ridiculously tasty (recipe is for 1 serving, multiply as needed):
Ingredients:
- 1 cup cheese stuffed tortellini
- 1/8th cup grated Parmesan cheese
- 1/8th cup pesto
- 1/4 to 1/2 cup of heavy whipping cream (depending on how much sauce you like- I personally tend to go with the half cup.)
- broccoli (however much you like)
- 1 chicken breast
Cook the chicken breast (I usually boil it to keep it extra moist) and steam the broccoli. While you’re doing that, boil or steam the tortellini. Next, pour the whipping cream in a sauce pan and mix in the pesto, Parmesan cheese, broccoli, and diced chicken breast, then bring the sauce to a simmer. Once simmering, strain the tortellini and mix it in with the simmering sauce. That’s it!
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This mac and cheese recipe with no milk is so smooth and creamy…you’ll never guess it’s missing the milk. This is the BEST macaroni and cheese recipe without milk…try out this 5-star macaroni recipe!
Do you ever want to make a mac and cheese recipe but have no milk left? Well here’s a fabulous, creamy, delicious mac and cheese recipe with no milk!
Have a milk allergy? Check out this round-up of the BEST Dairy Free Macaroni and Cheese Recipes!
Now, I can’t take credit for this yummy recipe on my own…my best friend, the Tarabelle (I can’t believe we’ve been friends for over 2 decades! Holy cow that makes me feel old now!) Anyway, the Tarabelle is one of those friends that you don’t see for years and once you get together it’s like a day hasn’t passed!
Anyway, one day the Tarabelle decided she wanted to make mac and cheese for dinner but didn’t realize she had no milk left….oops. So she brilliantly came up with this fantastic substitute– that I’ve started using even when I do have milk. When I have the time I always make my Ultimate Crock Pot Mac and Cheese because you can’t get cheesy goodness any better than that– but when I’m wanting to make a quick mac and cheese side this is the route I go every time–it’s the PERFECT last minute side dish!
Ingredients
- 2 cups elbow macaroni
- 3 cups water
- 1 TBS butter
- 2 cups shredded cheese
- 8oz package of cream cheese
Substitute For Milk In Mac And Cheese Kraft Cheese
Instructions
Substitute For Milk In Mac And Cheese Kraft Recipe
- Cook the macaroni in water until done.
- Drain macaroni and set to the side.
- Melt butter in sauce pan.
- Add cream cheese and cook low till melted- be careful not to burn.
- Add in shredded cheese and macaroni.
- Stir vigorously until all cheese is melted together and well mixed.
- You can either serve now or for additional cheesiness- pour macaroni into a baking dish.
- Sprinkle with shredded cheese.
- Bake in over for 15 minutes.
- Serve gooey!!!