The best milk substitutes for mac and cheese
You can replace milk in mac and cheese with cream, evaporated milk, half-and-half, or non-dairy liquids like oat milk, cashew cream, or chicken broth. The choice depends on what you have on hand and the texture you want — some substitutes make the sauce thicker, others thinner, and some change the flavor noticeably.
The most reliable swap is heavy cream. It makes a richer, thicker sauce than milk does, so use about three-quarters of the amount the recipe calls for. If the recipe asks for one cup of milk, use three-quarters cup of cream instead. The dish will taste creamier and less watery.
If you want something closer to the original flavor and texture, evaporated milk works well. It is thicker than regular milk but less rich than cream. Use the same amount the recipe calls for. Evaporated milk is shelf-stable, so it is useful to keep on hand.
Key Takeaways
- Heavy cream makes the sauce richer and thicker, so reduce the amount to three-quarters of what the recipe calls for.
- Evaporated milk is thicker than regular milk and can be used in the same quantity without changing the recipe.
- Non-dairy options like oat milk, cashew cream, and coconut milk work but may separate or taste different depending on the brand.
- Broth-based substitutes like chicken or vegetable broth thin the sauce and change the flavor, so add them gradually and taste as you go.
- Cream cheese, sour cream, and Greek yogurt add tang and thickness but work best mixed with another liquid rather than used alone.
Dairy-based replacements that work in the sauce
Half-and-half sits between milk and cream. It is thicker than milk but lighter than heavy cream. Use the same amount the recipe calls for, or slightly less if you want a thicker sauce. The flavor stays close to the original.
Sour cream and Greek yogurt add tang and body. Neither works alone — they will curdle if heated too high or make the sauce too thick. Mix one-quarter cup of sour cream or yogurt with three-quarters cup of another liquid (milk, broth, or water) to replace one cup of milk. Stir the sour cream or yogurt into the cheese sauce after you remove it from heat, or add it slowly while the pan is still warm.
Cream cheese makes a very thick, rich sauce. Use two to three ounces of cream cheese thinned with one-half cup of water or broth to replace one cup of milk. Whisk it in over low heat until smooth. The sauce will be denser than with regular milk.
Non-dairy milk options and how they behave
Oat milk is the most reliable non-dairy swap. It has a neutral flavor and similar thickness to regular milk. Use it in the same amount. Some brands separate slightly when heated, so stir often and keep the heat moderate. If the sauce breaks, add a tablespoon of cornstarch mixed with cold water to bring it back together.
Cashew cream (cashews blended with water) makes a rich, smooth sauce similar to heavy cream. Soak one cup of raw cashews in hot water for 15 minutes, drain, blend with one cup of water until completely smooth, and strain through a fine mesh. Use three-quarters cup of cashew cream to replace one cup of milk. The flavor is mild and slightly sweet.
Coconut milk (the canned kind, not the beverage) works but tastes noticeably like coconut. Use the same amount as milk. Full-fat coconut milk makes a thicker sauce than the light version. This works best if you like the flavor or are making a curry-style mac and cheese.
Almond milk, soy milk, and rice milk are thinner than regular milk and may make the sauce watery. If you use them, reduce the amount slightly or thicken the sauce with a slurry of cornstarch and cold water. Add one tablespoon of cornstarch mixed with two tablespoons of cold water at a time, stirring constantly, until the sauce reaches the thickness you want.
Broth and water-based swaps
Chicken broth or vegetable broth changes the flavor but works in a pinch. The sauce will be thinner and more savory. Use three-quarters cup of broth to replace one cup of milk, or add the broth gradually while tasting. You may need to add a thickener — mix one tablespoon of cornstarch with two tablespoons of cold water and stir it in while the sauce simmers.
Plain water is the thinnest option and dilutes the cheese flavor. Use it only if nothing else is available, and add less than the recipe calls for. Start with three-quarters cup of water to replace one cup of milk, then add more if needed. The sauce will taste mostly of cheese with less body.
How to thicken a sauce that is too thin
If your substitute makes the sauce runny, use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water in a small bowl, stirring until smooth. Pour it into the simmering sauce while whisking constantly. The sauce will thicken in about one minute. Add more slurry if needed, one tablespoon at a time.
Alternatively, cook the pasta in less water than usual. Starchy pasta water thickens the sauce naturally. Reserve one cup of the water before draining, then add it to the cheese sauce a few tablespoons at a time until the texture is right.
You can also reduce the sauce by simmering it uncovered for a few minutes. This evaporates liquid and concentrates the cheese flavor. Stir often so the bottom does not scorch.
What to avoid or use with caution
Sweetened non-dairy milks (vanilla almond milk, sweetened oat milk) will make the dish taste odd. Stick to unsweetened versions.
Milk alternatives that separate easily — some store-brand non-dairy milks break when heated. If you are using an unfamiliar brand, test it by heating a small amount in a pan before committing it to the whole dish.
Buttermilk curdles when heated and will make the sauce grainy. Avoid it unless you are making a specific recipe that calls for it.
Sweetened condensed milk will make the mac and cheese taste like dessert. Use evaporated milk instead.
Frequently Asked Questions
Can I use water instead of milk?
Yes, but the sauce will taste mostly of cheese with no body or richness. Use three-quarters cup of water to replace one cup of milk, and thicken it with a cornstarch slurry or by reducing the sauce on the stove. The result is edible but noticeably thinner and less creamy than the original.
What if my sauce breaks or looks grainy?
This usually happens when sour cream, yogurt, or certain non-dairy milks are heated too fast or too hot. Remove the pan from heat, let it cool for one minute, then whisk in one tablespoon of cornstarch mixed with two tablespoons of cold water. Return to low heat and stir constantly until smooth.
Does cashew cream taste like cashews?
Homemade cashew cream has a mild, slightly sweet flavor that does not taste strongly of cashews. Most people cannot identify it as cashew-based. Store-bought cashew cream varies by brand — taste a small amount before using it in the full recipe.
Can I mix two substitutes together?
Yes. Mixing half oat milk and half cashew cream, or half broth and half cream, often works better than using one alone. Start with equal parts of each, taste, and adjust. This is useful when you have limited amounts of different liquids on hand.
How much does the substitute change the flavor?
Cream, half-and-half, and evaporated milk taste nearly identical to the original. Oat milk is also neutral. Coconut milk, broth, and cashew cream change the flavor noticeably. Sour cream and yogurt add tang. If you want the dish to taste like traditional mac and cheese, stick to the first group.