I had all the ingredients in my house already and didn’t have to run out to the store which was even better. I always buy 'Rice Dream' or 'Natura' brands. Is it viable to use Mayonnaise as a milk substitute when making Mac and Cheese out of the box? To answer you question: I cook Kraft Dinner at least once every two weeks, and homemade mac and cheese at least once a month for my husband. The mayo idea would work alright if you're really in need of adding something but, it's Kraft, save money and add nothing - tastes great! The same process is followed, except the milk is substituted with replacement ingredient, such butter and water, or sour cream and yogurt for a thick and creamy consistency. Milk Substitute For Kraft Macaroni And Cheese; Cooking macaroni-and-cheese without milk is easy and quite similar to cooking it with milk. I find rice milk to be the perfect substitute for cow's milk, for my needs. Substitute For Milk In Mac And Cheese Kraft; You should know substituting the milk and butter ingredients with heavy whipping cream when making Kraft Macaroni & Cheese makes for a creamier and, in my opinion, tastier cheese sauce. Prep Time 5 minutes. It’s one of Ina Garten’s (Barefoot Contessa) recipes found on the foodnetwork site. Can I substitute evaporated milk for regular milk in a mac and cheese recipe? He is a die-hard dairy boy, but what he does not know is that for the 8 months I have made both those dishes using rice milk! Necessity is the mother of all innovation. I vote against the mayo For creating the creamy texture, you can make use of the milk in cheese mac, but we are here assisting with some of the substitute for milk in mac and cheese for making your cheese macaroni, even more, tastier and creamier. Hi, I'm all out of groceries and the only thing I really have left is a few boxes of kraft macaroni and cheese, but I don't have any milk. I do however have mayonnaise. Cheese macaroni is prepared with different textures and recipes, but the most common one is the one with a creamy texture. I use about 1/8 of a cup of milk and a tablespoon or two less butter in mine if I'm making the powder cheese kind (like Kraft mac and cheese) and I find that works very well. I thought the evaporated milk might make for a creamier dish but if anyone has any input on this or has tried this recipe using regular milk… If it's Kraft - you don't need milk at all, let alone a substitute but, you could add butter. Extra creamy one pot mac & cheese (boiled in milk). For the best answers, search on this site If it's Kraft - you don't need milk at all, let alone a substitute but, you could add butter. You just boil it down in the water and add the cheese mix... milk is just to make it creamier. I've also seen people substitute salsa for milk, just using about half the butter. Comes out too soupy if I follow the directions to a T. Also try using a splash of water and less of the butter and lots of pepper. I was looking for a quick and easy creamy mac and cheese.