Any advice on making macaroni and cheese without using milk, or as much butter, but still making it taste as good ?

Butter Substitute For Macaroni And Cheese

Healthy Substitute For Butter In Mac And Cheese

• I have a lactose intolerance. Whether or not you can tolerate the other dairy products besides milk, such as sour cream, cheese, cream cheese etc, depends on how severe is your intolerance. I can have sour cream, and real (not processed) cheddar, gouda and mozza with no problem. Cream cheese is ok in very small amounts. Now, I know other people with lactose intolerance who cannot tolerate any of the above.

  To answer you question: I cook Kraft Dinner at least once every two weeks, and homemade mac and cheese at least once a month for my husband. He is a die-hard dairy boy, but what he does not know is that for the 8 months I have made both those dishes using rice milk! I find rice milk to be the perfect substitute for cow's milk, for my needs. I always buy 'Rice Dream' or 'Natura' brands. I have used rice milk in place of milk in a variety of baking and cooking recipes, and they come out perfect every time. The only thing I would say is for recipes where the milk would need to thicken a sauce, the rice milk does not react the same, so maybe add a bit less, say 1/4 to half less, depending on the amount called for. Happy cooking!!!

• Here's there thing tho and it speaks volume about these so-called intolerances nowadays, many of you, this is more of a psychological problem than a real physical one because all of you go on about adding milk to it which causes problems afterward.

  Heh... the thing you don't realize is that Kraft Dinners ALREADY have milk, either in the noodles themselves or... more importantly in the additive powder which countains lactose.

  So, if you feed someone that is lactose intolerant Kraft Dinner and you don't put milk and you say these people don't feel sick then it's not real at all, they don't have a lactose intolerance they got a psy connection with lactose that makes them think they are intolerant.

  I use to eat Kraft Dinners without any problems at all, and I NEVER pour milk in mine, ever, I know perfecly well I got problems with lactose and all of a sudden, now I eat it and an hour later... bathroom call. This makes me think they changed something in the powder itself which causes more reactions on the part of the people who have problems with milk products.

• A far easier method would be to forget the cheese packet and use real cheese. Try using american cheese or Velveeta. After boiling the noodles, drain most of the water out but leave a small amount in the pan. Turn the heat to low, and put the noodles in the pan back over the heat. Then add the slices of cheese, stir them in and cover. Stir the pot every minute or two to help spread the melting cheese around and to mix in the remaining water. By leaving a small amount of water in the pan you will keep the noodles from sticking to the pan, and help melt the cheese. I find the Mac has better cheese flavor, and if I choose to stir in the cheese packet with a little more water, I can make it even more cheesey. Plus I'm not adding all the extra fat to the meal that using butter will.

• Interesting dilemma. I wonder why you don't want to use milk in there?

  Anyway, Velveeta makes a mac and cheese that doesn't require milk or butter, just squeeze the cheese packet over the top, stir and eat. They have microwavable varieties as well.

  I've also seen people substitute salsa for milk, just using about half the butter.

  I use about 1/8 of a cup of milk and a tablespoon or two less butter in mine if I'm making the powder cheese kind (like Kraft mac and cheese) and I find that works very well. Comes out too soupy if I follow the directions to a T.

  Also try using a splash of water and less of the butter and lots of pepper. The packet cheese is salty enough--lord knows you don't need any of that in there!

• A good substitute for milk in a boxed Mac and Cheese is a mixture of hot boiled water (stuff off the top from the pasta) and chicken liquid, with the mixture being slightly less than 1/4 cup in volume. Before you put that over the powder and macaroni, make sure you have under the powder approximately 1 teaspoon of sour cream.

  Mix as if you put milk in there. It is approximately as creamy as the regular stuff.

  That is what I did when I was without milk. Today.

  This answer is presented by Christopher Joshua Arndt

• The best way to replace milk in a macaroni and cheese recipe is to use water a little bit more butter. It won't come out as creamy but it should taste just as good.

  Other substitutions in Mac and Cheese would be:
  * sour cream
  * plain yogurt
  * salsa
  * cream cheese

  If you are lactose intolerant, you can replace regular cow's milk with a different type of milk. Some common replacements for cow's milk are:
  * almond milk
  * goat milk
  * soy milk
  * rice milk
  * silk milk
  * coconut milk

• I like my Mac & Cheese A little less (Chunky)
  I use Butter & Hot water if I do not have milk...

  The best means is to put the butter in while the mac is still hot, like after you strain it.
  Then hit up the water after you have put in the cheese packet, as it will desolve most of the contents. Only use a smaller amount, because it is better to have not enough, and need to add a tad more, than to add to much, and make it crappy.

• I have used non fat PLAIN yogurt (no flavor at all, not even vanilla). It does take a few times of having it to get used to it, but it is SOOO much healthier and doesn't taste much different. It tastes best with the Annie's brand of boxed mac and cheese, but I make it with Kraft too. You have to experiment with how much to add to make it how you like it.

• If you don't have milk or dont want to use milk, you can use con queso cheese dip. It give the mac and cheese the milky texture. It also makes it a little more spicer, if you like spicy things. Its not as bad as it sounds. I made mac and cheese then relized I didn't have any milk. ThenI put that in and I really like how it turned out.

• I like the rest use a very little butter when noodles are still hot (so it Melts) then add a the powder and a little more water to help dissolve the powder, Again as stated earlier in the comments add a little bit of water at a time.

• you really dont need to use milk. the noodles are already cooked and really you just need something to make the powder mix creamy...ive made mac n cheese w/out milk a few times....and i have a friend who never uses milk at all.

• well my sister makes craft mac and cheese, she doesn't add milk but it is ok, because the only thing it changes is the creamyness which we think it tastes better when its not so thick

• you don't have to have milk to make mac and cheese you can use butter. i like butter better because you don't have to worry too much about if you used too much milk

• I have never added milk to my Mac@Cheese , just butter,salt and pepper , because I don't care for that creamy flavor

• can't be done! changing the sacred mac & cheese recipe is a heinous crime. there are no substitutes for perfection.

• YOU SUCK! YOU DONT KNOW HOW TO COOK! YOUR FLIPPN RETARDS! GO LEARN YOU HOBOS! AND YOUR MTHER IS STUPIED!

• instead of milk and butter, use a can of campbells cream of mushroom soup but don't add any water

• You cant its cheese DDDUUUHHH!!! But they do have cheese for lactose intolorent people.

• sour cream works just as well or even ceam cheese

• easy mac you just add water! yay lol

• I just use extra butter

• I like dolphins

Easy Mac And Cheese

Nutritional yeast makes a great cheese substitute when it comes to many things. Try it in mac ‘n cheese for a creamy, cheese like sauce that’s even easier to make than the classic. Meanwhile, place remaining 1 tablespoon butter substitute. The Best Macaroni And Cheese With Buttermilk Recipes on Yummly Buttermilk Mac&cheese, Macaroni And Cheese (with A Grown-up Twist), Buttermilk Bacon Cheddar Macaroni Salad. Shredded cheddar cheese, butter, salt, eggs, elbow macaroni, cook.