13 Best Substitutes for Milk in Kraft Mac & Cheese

Pasta Water

The simplest and cheapest milk substitute for mac and cheese is pasta water! And it works better than you'd think. Don't use plain tap water; use the starchy water the pasta cooked in. Reserve at least ½ cup before draining, then add it back with the butter and cheese powder, stirring until creamy. Let it simmer a minute to thicken.

It won't be as rich as cream or milk, but the starch is doing a lot of work here to thicken the sauce. This is the same technique behind why pasta sauces like tagliatelle alfredo get so silky without any cream!

Heavy Cream

Heavy cream is, in my opinion, the best milk substitute for Kraft mac and cheese. It's richer and thicker than milk, which means the end result is actually more luxurious than the box intends. Add it the same way you'd add milk, but start with a little less than the box calls for and add more to reach your preferred consistency. If you've never made boxed mac and cheese with heavy cream before, prepare to never go back.

Cream Cheese

Cream cheese works, but it's not my favorite milk substitute for mac and cheese. It's too thick on its own and needs a little help to loosen the sauce. To use it, drain the pasta only halfway, leaving some cooking liquid in the pot. Then whisk or fork the cream cheese directly into that liquid until smooth before adding the butter and cheese powder. The residual cooking water loosens it just enough to get a creamy, cohesive sauce. If you love an extra rich and thick mac and cheese, this one's for you.

Sour Cream

Sour cream is a great milk substitute for mac and cheese and easier to work with than cream cheese - it's looser, so no extra liquid needed. Just mix it in the same way you'd add milk, directly with the butter and cheese powder. The one thing to know: sour cream has a slight tang that will come through in the final dish. If you're a sour cream person, you'll love it. If you're not, skip it and try something more neutral like oat milk or heavy cream instead.

Soy Milk

Of all the plant-based milk substitutes for mac and cheese, soy milk is the most neutral in flavor, which makes it the safest swap if you're not sure what to use. It's a touch thinner than cow's milk, so the sauce won't be quite as thick, but the flavor difference is minimal. Add it in a straight 1:1 swap for whatever the box calls for.

Coconut Milk or Coconut Cream

Coconut milk and coconut cream are my go-to dairy-free options whenever I need a thick, creamy consistency and they work well as a milk substitute for mac and cheese too. The catch is the coconut flavor, which is slightly noticeable and needs to be balanced. Add extra salt and a pinch of garlic powder to the finished mac and cheese to mask the sweetness.

A few important distinctions: look for canned coconut cream (not "cream of coconut," which is sweetened) in the international or canned goods aisle. If you can only find canned coconut milk, refrigerate it first so the cream separates and thickens. Add it in place of milk with the butter and cheese powder, then season heavily. I use the same canned coconut milk in my creamy tomato pasta with coconut milk sauce if you want to see it in action in a savory recipe.

Almond Milk

Using almond milk works just like using soy milk! However, make sure you have PLAIN and unsweetened almond milk! Many people buy sweet almond milk for coffee, so don't mistakenly use that for the mac and cheese!

Just add the almond milk in place of milk and combine as you normally would.

Cashew Milk

I am a big fan of cashew milk for cooking without dairy. Cashew milk is a good mac and cheese milk substitute because it is a bit thicker than almond or soy milk, and cashews are a bit savory naturally. To make mac and cheese with cashew milk, add the cashew milk in a 1:1 swap for regular milk!

Oat Milk

The last of the plant-based milk options on this list is one of the most popular! Oat milk has become a great choice for non-dairy alternatives. Again, make sure it is plain and unsweetened. Oat milk has a decent texture and flavor, similar to that of cows milk. Add it in just like you would regular milk, that is, if it calls for 1 cup of milk, add 1 cup of oat milk instead!

Flour-Based Roux

A lot of homemade mac and cheese recipes use a flour-based roux, so it makes sense that a roux would work well here too! To make a roux, you need to use a separate pot or pan. Add a 1:1 ratio of flour and butter (melt the butter in the pan first, then sprinkle the flour) and use a whisk to combine the two over low heat until a paste is formed. Let this toast a bit while stirring, then add a liquid (milk, milk alternative, stock, broth, etc) and whisk in until all clumps are gone. This should result in a thick white sauce. Season with salt and pepper and then whisk the cheese packet into the roux. Finally, fold the cooked pasta into the cheesy sauce!

This is exactly the technique used in my white cheddar mac and cheese if you want to see a roux-based mac done properly from scratch."

Extra Butter

If you don't have any milk on hand, this is a really simple option that is still a dairy product! Simply use an extra amount of butter. However, I highly recommend using a method similar to mantecare or beurre monté, which means mounted butter sauce. Basically, you just add cold butter to the end of the cooking process and whisk or stir it in rapidly. This allows the butter to melt without separating and creates an emulsion, making the sauce creamy and shiny! I would use at least 3-4 tablespoons of cold butter for a boxed mac and cheese.

Mayonnaise

I know, this one sounds weird. But hear me out! Mayonnaise has a relatively neutral but salty flavor, and it has a high level of fat. If you're really in a pinch, try adding around 2 tablespoons of mayonnaise (I highly recommend Duke's or Kewpie) and whisking it in. You may want to add a bit more salt or cheddar cheese or even some parmesan cheese to cover up the distinctive taste of mayonnaise. Don't knock it until you try it!

Plain Yogurt

Finally, using a plain yogurt is one of the best options for replacing milk in kraft mac and cheese! A plain whole milk yogurt or a greek yogurt would work well. Mix it in the same way you'd mix in sour cream, until it is well incorporated. This may have a slightly tangier flavor, but that is a personal preference. You can always add more seasonings to cover up that taste!