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Kraft mac and cheese is a kitchen staple for many Americans. Although the recipe is simple, you may find that you want to make this classic dinner favorite without using dairy. Luckily, it is possible and there are ways on how to make Kraft mac and cheese without milk or butter.
Follow the Directions
Here’s how to make kraft mac and cheese without milk or butter. Begin by following the instructions on the box to cook the macaroni. After the macaroni is done, drain the pasta and add any substitutions you want to use to replace the milk and butter.
If you don’t want to use substitutions,reserve about a half-cup of the cooking liquid. You can use this liquid to makethe macaroni and cheese using just water.
Make Kraft Mac and Cheese Without Milk or Butter By Using Substitutions
Substitutions for milk and butter are anoption that gives your mac and cheese a richer flavor. Some non-dairy milkoptions include oat, cashew, almond and soy milk. These options don’t have thesame taste as dairy milk, but do add a rich, milky flavor that works well withcheese.
To choose a tasty milk substitute, opt fora milk alternative that is low in sugar to preserve the savory flavor of yourKraft. Margarine and coconut oil are commonly used substitutes for butter.
Cold-pressed coconut but oil has a classiccoconut flavor. Choose a processed coconut oil if you want to skip the tropicalflavor. Use butter-flavored flakes if you want the flavor of butter without theadded fat and calories.
A Homemade Touch
If you have shredded cheese and creamcheese in your kitchen, you can make a quick stovetop version of traditionalmacaroni and cheese. To make this recipe, boil the noodles as directed on thebox.
Drain the noodles, and stir in about twoounces of cream cheese and a half-cup of your favorite shredded cheese. Adjustthe cream and shredded cheeses to suit your personal preferences.
You don’t need the powdered cheese packetfor this recipe. You can save the packet to add to another dish if you love theflavor of Kraft macaroni and cheese.
Water-Only Mac and Cheese
Learning how to make Kraft mac and cheesewithout milk or butter can be as simple as using plain water. The cheese packetadds a lot of savory flavor to the plain macaroni, and you can add salt, pepperand herbs to give the dish a more complex profile.
Just follow the instructions on the box tocook the macaroni, and allow a half-cup of the cooking liquid to remain in thepan after draining. The reserved hot water helps dissolve and evenly distributethe cheese powder. Add salt, pepper and herbs to taste before serving themacaroni and cheese.
Flavor Additions When Making Kraft Mac and Cheese Without Milk or Butter
Condiments like hot sauce and ketchup maybe added if you want to give your water-only macaroni and cheese a more robustflavor. Serve condiments on the side to experiment with a range of flavors.
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Unsweetened Coconut For Macaroons
Just like every other family during the Covid-19 quarantine, mine was turning to cooking and comfort food to pass the time. Of course, traditional mac and cheese has long been considered one of the kings of comfort food, with the rich creamy texture and soft noodles bringing us back to our childhood days (I used to love those Kraft mac and cheese squeeze packets).
Most of the vegan cheese I make has a base of raw cashews, which, when blended with appropriate seasonings is transformed into a thick and hearty cream sauce. I noticed one of my friends repeatedly posting this mac and cheese recipe which instead used coconut milk as the base. I typically try to avoid using too much coconut mild (especially the full fat variety) given the saturated fat content. However, I love it in curries, and it seemed well-justified in this recipe.
I was a bit concerned that there may be a sweet coconut flavor influencing the cheese sauce. However, to my delight, it was nothing but thick, cheesy deliciousness. Everyone in my family went back for seconds (and even thirds). This particular recipe incorporated broccoli, however feel free to mix in peas, diced tomatoes, spinach, zucchini, or whatever veggies you love.
Find the original delicious recipe (as well as other great recipes) at Connoisseurus Veg.
Ingredients:
- 10ouncesdried macaroni or pasta shells(or your favorite pasta shape). Can also use black bean, chickpea, or edamame pasta.
- 3cupschopped fresh broccoli. Can substitute your vegetable of your choice. Additionally, you can mix in a couple of handfuls of fresh spinach (which will wilt) and/or fresh diced tomatoes just prior to serving.
- 1tablespooncanola oil,or another neutral flavored cooking oil, plus a dash
- 2tablespoonsall-purpose flour (I also used 1-2 tablespoons of cornstarch dissolved in 1/4-1/3 cup of water to help thicken my cheese sauce.
- 1cupfull-fat coconut milk(from a can)
- 1cupunflavored and unsweetened non-dairy milk of choice(almond, soy, hemp, or non-canned coconut milk all work)
- 1/3cupnutritional yeast flakes
- 2tablespoonssoy sauce or coconut aminos
- 2tablespoonsvinegar-based hot sauce,such as Cholula
- 1tablespoonred wine vinegar
- 1/2teaspoononion powder
- 1/2teaspoongarlic powder
- 1/2teaspoonsalt,plus more to taste
Instructions:
Coconut For Mac Os
Bring a large pot of salted water to a boil. Set the timer according to the package directions for cooking the pasta until al dente.
When the timer gets down to 2 minutes, add the broccoli to the pot and give it a stir.
When the timer goes off, drain the pasta and broccoli into a colander and return them to the pot. Toss with a dash of oil to prevent sticking.
Coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat.
When the oil is hot, whisk in the flour to form a thick paste. Cook, whisking frequently, until the mixture darkens a bit and begins to smell nutty, about 3 minutes.
Whisk in the coconut milk and non-dairy milk of choice.
- Raise the heat to high and bring the liquid to a boil. Lower the heat and allow the mixture to simmer, whisking frequently, for about 7 minutes, until it thickens up a bit. I added 1-2 tablespoons of additional cornstarch dissolved in 1/4-1/3 cup of water to increase thickness.
- Whisk in the nutritional yeast, soy sauce or coconut aminos, hot sauce, vinegar, onion and garlic powders, and salt. Taste-test and season with salt to taste. Adjust any other seasonings to your liking.
- Add the pasta and broccoli to the pot with the coconut mixture and give it a good stir. Allow to cook for about 1 minute, just until the pasta is perfectly tender. The sauce should thicken up a bit more during this time.
- Remove from heat and serve.