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View Poll Results: You run out of milk when making Mac&Cheese, what would you use as a substitute?
Water + Whip Cream = Milk , right?
There's supposed to be milk in there?
Hey, I'm lactose-intolerant you insensitive clod!!!
I was forced to fend for myself for dinner this evening and I got about halfway through making Kraft Macaroni & Cheese only to discover that the box clearly states that 1/4 cup of milk is necessary for the recipe. Much to my chagrin, we're out of milk...doh! Now that you can clearly see the dire, potentially life-changing situation I am in, I was hoping that the LQ communtiy could help me decide what to add in place of milk. Just to be clear, this is Kraft "Macaroni & Cheese Dinner", not that fancy Shells and Cheese stuff that rich kids eat, just good old Mac & Cheese.
Milk would be best, but like trickykid said, water will do. Don't think it will be as creamy, but workable. When I used to canoe up in Minnesota and Canada, we could not take any perishable items with us, so we had to use powdered milk and eggs to add to our food. Not very tasty, but when you are hungry and 4 days away from the nearest food joint, then you tend to eat just about anything.
Mac & Cheese
After boiling 2 to 3 handfulls of your prefered Macaroni, make your Mornay Sauce.
Melt 1-11/2 tablespoon butter on medium heat. Stir in 1 tablespoon flour, cook for 2 minutes. Add about 3/4 cups of milk, salt, pepper (cayenne pepper?), and cook while stirring for about 5 minutes. Add 1/4-1/3 lb of grated cheddar cheese. Cook until melted and blended.
Add the sauce to the noodles.
If there is no milk....
Boiled Macaroni, butter, salt, pepper, cayenne pepper, paprika, and better luck next time.
I used olive oil one time in place of margarine, and once i didnt have the cheese packet so i tried to melt cheese slices but it dosnt melt cuz it was the fake cheese and i ended up throwing out the whole mess and starving for the night.