Go Back
+ servings
Mac and Cheese recipe without milk.
Print Recipe
5 from 5 votes

Mac and Cheese without Milk

I made this incredible mac and cheese without milk, yet it is still wonderfully creamy and loaded with flavor!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 728kcal

Equipment

Ingredients

  • 12 ounces elbow macaroni noodles
  • 8 ounces mild cheddar cheese shredded
  • 4 ounces Monterey Jack cheese shredded
  • ¼ cup sour cream
  • 2 ounces cream cheese
  • ¼ cup pasta water reserved from boiling the noodles
  • ¾ teaspoon ground mustard

Instructions

  • Boil the elbow macaroni noodles in a large pot of salted water over medium-high heat according to the package instructions until al dente.
  • In a separate medium saucepan melt the 2 ounces of cream cheese and quarter cup of sour cream together over medium-low heat. Add in ground mustard powder, and ¼ cup of pasta water when the noodles are almost done boiling.
  • Stir sauce together and add handfuls of shredded cheese. Repeat, adding more cheese as the cheese melts into the sauce.
  • Drain the macaroni noodles from the water and place in a large bowl. Pour cheese sauce over the noodles and gently combine everything with a wooden spoon.
  • Serve immediately.

Notes

If your pasta water isn't ready yet you can start melting cheese into the sauce and adding the water later, . You want to use the pasta water when the noodles are almost done boiling because it will have more starch and binding power.

Nutrition

Calories: 728kcal | Carbohydrates: 66g | Protein: 33g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 108mg | Sodium: 567mg | Potassium: 311mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1066IU | Vitamin C: 1mg | Calcium: 669mg | Iron: 2mg