The best milk substitutes for mac and cheese

You can replace milk in mac and cheese with cream, evaporated milk, half-and-half, non-dairy milk, or even broth — each one changes the dish slightly but keeps it creamy and edible. The choice depends on what you have on hand, any dietary restrictions, and how rich you want the final dish to taste.

The milk's job in mac and cheese is to thin the cheese sauce so it coats the pasta instead of clumping. Any liquid that won't curdle when heated and won't overpower the cheese flavor will work. Some swaps make the sauce richer; others make it lighter. None of them are wrong — they're just different.

Key Takeaways

  • Heavy cream makes the sauce richer and thicker than milk does, so use slightly less of it.
  • Evaporated milk is shelf-stable and creates a sauce nearly identical to one made with regular milk.
  • Non-dairy milks like oat, soy, and almond work but may separate or taste thin unless you add an extra tablespoon of butter or cornstarch.
  • Half-and-half, broth, or even pasta water can thin a cheese sauce in a pinch, though each one tastes noticeably different.
  • Avoid skim milk and very thin non-dairy options, as they won't create a sauce thick enough to coat the pasta.

Heavy cream and half-and-half

Heavy cream makes the richest substitute. Use about three-quarters of the milk amount the recipe calls for, because cream is thicker and has more fat. A recipe that asks for one cup of milk needs roughly three-quarters cup of cream. The sauce will be noticeably richer and silkier than it would be with milk.

Half-and-half sits between milk and cream. Use the same amount as you would milk, or slightly less if the sauce seems too thin. Half-and-half won't separate when heated the way some non-dairy options do, and it won't make the dish as heavy as full cream would.

Evaporated milk

Evaporated milk is milk with about half the water removed. It's shelf-stable, so it's useful to keep on hand. Use it in a one-to-one swap for regular milk — the sauce will taste nearly identical to one made with fresh milk, because evaporated milk was designed to work in recipes that call for regular milk.

One can of evaporated milk (12 ounces) replaces one cup of fresh milk. The sauce may be slightly thicker than with fresh milk, but not noticeably so. This is one of the most reliable substitutes if you don't have fresh milk in the house.

Non-dairy milks

Oat milk and soy milk are the best non-dairy choices because they're thick enough to create a proper sauce. Use them in a one-to-one swap for dairy milk. Oat milk in particular mimics the texture of whole milk closely. Soy milk may taste slightly beany, but the cheese usually masks it.

Almond milk and coconut milk are thinner and may result in a sauce that feels watery. If you use them, add one extra tablespoon of butter or one teaspoon of cornstarch to thicken the sauce. Coconut milk will add a faint coconut flavor, which some people enjoy with mac and cheese and others don't.

Avoid skim non-dairy milks — they're too thin to create a sauce that clings to the pasta. All non-dairy milks can separate slightly when heated; this is normal and won't affect the taste. Stir the sauce well and it will come back together.

Broth and pasta water

Chicken or vegetable broth will thin a cheese sauce and add savory depth. Use it in a one-to-one swap for milk, but understand that the sauce will taste noticeably different — less creamy, more savory. You may want to add an extra tablespoon of butter to compensate for the lack of fat.

Pasta water (the starchy water left after boiling pasta) works in a pinch. It's thinner than milk, so the sauce may not be as creamy, but the starch helps it cling to the pasta. Use it only if you have nothing else, and add a splash of butter if you have it.

What not to use

Skim milk is too thin to create a proper sauce — it will taste watery and won't coat the pasta well. Sweetened condensed milk will make the dish taste like dessert. Buttermilk will curdle and separate. Yogurt will also curdle unless you add it at the very end and off heat, which defeats the purpose.

Water alone won't work because it has no fat and no protein to help the sauce thicken and cling. The cheese will separate and the dish will taste flat.

How to adjust the sauce if it's too thin or too thick

If your sauce is too thin, add one teaspoon of cornstarch mixed with one tablespoon of cold water, stir it in, and heat for another minute. Alternatively, add a tablespoon of butter and let it melt in. Both methods thicken without changing the flavor much.

If your sauce is too thick, add a splash of milk, broth, or pasta water — a few tablespoons at a time — and stir until it reaches the consistency you want. Thick sauce is better than thin sauce, because you can always loosen it, but you can't easily thicken a sauce that's already too runny.

Frequently Asked Questions

Can I use cream cheese instead of milk?

Yes. Cream cheese makes the sauce richer and tangier. Use about half a cup of cream cheese per cup of milk the recipe calls for, and thin it with a little water or broth if the sauce gets too thick. Stir it in off heat or over very low heat so it doesn't break.

What if I'm lactose intolerant?

Oat milk and soy milk are your best bets. Both are thick enough to create a proper sauce without thinning. Lactose-free dairy milk also works in a one-to-one swap if you can find it. Avoid almond and coconut milk unless you add cornstarch to thicken.

Does the substitute change how long mac and cheese keeps in the fridge?

Not significantly. Mac and cheese made with any of these substitutes will keep three to four days in an airtight container. Cream-based versions may separate slightly when reheated; stir in a splash of milk or water and reheat gently to bring the sauce back together.

Can I use butter instead of milk?

No — butter alone won't thin the sauce enough. You need a liquid. You can use more butter than the recipe calls for and less milk, but you still need some liquid to reach the right consistency.