Making macaroni & cheese but i need a 1/4 cup of milk,and don't have any?

Question

It's the box kind and i really don't feel like going to the store,now can i make it without the milk? Thanks.

Answer 1

Yes. You'll probably end up with a more solid dish, but I kind of like mine that way, rather than swimming in liquid. You can substitute plain yogurt, sour cream, or soy milk for the regular milk, or if you have non-fat, dry milk solids, you can mix that with water. Actually, have you ever tried Cheez-Wiz or nacho cheese sauce mixed in with the package stuff? Personally, that orange cheese powder doesn't do it for me. I always "doctor" it up with other additives -- even plain butter. The dish is very versatile, so just use your imagination. You could even come up with an original recipe. Good luck!

Answer 2

Ingredients: 1 medium pkg (6 oz or so) elbow macaroni -- the LARGE kind is best 1 pound New York Sharp cheddar-- grated 1 teaspoon dry mustard 3 eggs, beaten Milk Salt and pepper Directions: Cook macaroni 'till it is JUST getting soft (too soft and you'll have mush) Drain the water and add 3/4 of the cheese, the mustard, spices, eggs and just enough milk to bring the liquid up to the level of the still hot macaroni.. Stir well and heat on the stovetop 'till the cheese melts good and cover with aluminum foil... Bake for about 25 to 35 minutes or until the center is whitish.. Remove the foil and add the remainder of the cheese to the top and bake an additional five minutes.. If you want to get real fancy, add some chopped scallions or a few slices of cooked bacon on top.. Also, the sharper cheese you use, the better.. Yummy..

Answer 3

Use more butter, or a margerine spread. I use little, if any, milk in it, because it makes it runnier than I like.

Cook the noodles and drain them a teeny bit less than you normally would. Stir in the suggested amount of oleo (margerine) and the cheese sauce mix. Add in a little more, depending on your preferred taste and texture.

If you have evaporated milk or dry milk, that can be used, or stir in a bit of plain yoguart.

Answer 4

Water will give you a thinner consistancy, butter will give you a greasy and slimy consistancy. If you have half and half or a plain creamer, you can use that for a thick creamy mac n' cheese, or make it like milk by watering the creamer or half and half down. Hope that helps!

Answer 5

do a 1/4 cup of water instead.

I've had the noodles boiling in the water before and noticed we were out of milk so I used water before, it tasted fine.

Answer 6

if you have any creamore or something along that line read the back on how to make drinking milk out of it and use that for mac and cheese

Answer 7

I boil my mac in the microwave. I don't drain all the water. The water that the mac boils in will be thick enough that if you don't drain all of it or drain it in to a cup or bowl then add back as you need it.

Answer 8

Just use butter, it will be nice an creamy. Remember where butter comes from? There ya go, you got milk! (Well, unless you don't have butter. lol) Margarine will work too.

Answer 9

i never use milk,i use water and no ones the differance,try it just do not tell anyone and see the results for yourself

Answer 10

Evaporated milk might work if you have that in the cabinet.....or.....you're gonna have to borrow it or go to the store!!