Out of Butter, one case
Butter substitute for mac and cheese
5 options, ranked, with the exact amount
Use Stick margarine
Same amount as the butter
For boxed mac and cheese, stick margarine in the same amount is the closest swap, and it is the alternative the Kraft box itself names. With no margarine, use 3 tablespoons of olive or neutral oil for the 4 tablespoons of butter, or stir in the same amount of cream cheese for a thicker, tangier sauce. You can also leave the butter out and add a splash more milk; the sauce is thinner and less rich but it works.
- Verdict —
- Works
- Best for —
- boxed mac and cheese
- Pantry —
- Likely in your cupboard
One casethe full butter card
Every option, one card
Ranked| # | Substitute | Instead of butter | Verdict |
|---|---|---|---|
| 1 | Stick margarineboxed mac and cheese | Same amountWorks | Works |
| 2 | Olive oil or neutral oilboxed mac and cheese | 3 tbsp per 4 tbspTweak it | Tweak it |
| 3 | Cream cheesea thicker, creamier boxed mac and cheese | Same amountTweak it | Tweak it |
| 4 | Sour cream or plain Greek yogurta tangy sauce | 2 tbsp per 4 tbspYou'll taste it | You'll taste it |
| 5 | Extra milkwhen there is no fat in the kitchen | 1 tbsp per 4 tbspYou'll taste it | You'll taste it |
Stick margarine
nearly the same; slightly saltier, with less dairy flavor
Margarine melts into the cheese powder and milk the same way butter does. The Kraft Original box directions call for 4 tbsp of margarine or butter.
- Best for
- boxed mac and cheese, the roux for homemade mac and cheese
- Suits
- vegetarian
- Where it fails
- Light and reduced-fat tub spreads thin the sauce, because much of what they add is water.
Olive oil or neutral oil
plain with neutral oil; a mild fruity note with olive oil
Oil gives the sauce the fat that carries the cheese flavor and keeps the pasta from clumping. Use three quarters of the butter amount, because oil is all fat.
- Best for
- boxed mac and cheese, a roux for homemade cheese sauce, dairy-light versions
- Prep
- Stir the oil into the drained pasta first, then add the milk and the cheese powder.
- Suits
- vegan, dairy-free
- Where it fails
- It adds no creaminess. The sauce is glossy but tastes flatter than with butter.
Cream cheese
tangy and richer in body
Cream cheese melts into the hot pasta and makes the sauce thicker and creamier than butter does. Start with the same amount as the butter.
- Best for
- a thicker, creamier boxed mac and cheese, baked mac and cheese
- Prep
- Cut it into small pieces and stir it into the hot drained pasta until melted, then add the milk and cheese powder. Add 1 tbsp more milk if the sauce is stiff.
- Suits
- vegetarian
- Contains
- dairy
- Where it fails
- Fat-free cream cheese melts poorly and leaves small lumps.
Sour cream or plain Greek yogurt
noticeably tangy
Either one adds creaminess and a clear tang. Start with half the butter amount and add more to taste.
- Best for
- a tangy sauce, when the fridge has no butter, margarine or cream cheese
- Prep
- Take the pot off the heat before stirring it in. Boiling makes sour cream and yogurt split into grains.
- Suits
- vegetarian
- Contains
- dairy
- Where it fails
- Returning the pot to a boil after adding it. Non-fat yogurt splits most easily.
Extra milk
cheese flavor without the richness
The cheese powder dissolves in the milk alone. Leaving the butter out gives a thinner, less rich sauce that still coats the pasta.
- Best for
- when there is no fat in the kitchen, a lighter bowl
- Prep
- Make the box with its ¼ cup milk and no butter, then add extra milk 1 tbsp at a time only if the sauce is too stiff.
- Suits
- vegetarian
- Contains
- dairy
- Where it fails
- Too much extra milk makes the sauce watery. Add it by the tablespoon.
How it behaves in this recipe
In boxed mac and cheese the butter is not structural. It adds richness and helps the cheese powder turn into a smooth sauce with the milk. Any fat or creamy dairy can do that, and the box works, less richly, with none.
Tips for substituting butter
5 tips- A 7¼ oz box of Kraft Original calls for 4 tbsp butter or margarine and ¼ cup milk. Scale any swap to that: 3 tbsp oil, or 4 tbsp cream cheese.
- Drain the pasta but do not rinse it. The starch on the surface helps a sauce made without butter cling.
- Add the fat or cream cheese to the hot pasta first, then the milk, then the powder. The powder dissolves with fewer lumps that way.
- For homemade mac and cheese that starts with a butter and flour roux, cook the flour in 3 tbsp oil per 4 tbsp butter for 1 minute, then whisk in the milk as usual.
- Stir sour cream or yogurt in off the heat, and do not boil the sauce afterward.
Questions
5 questionsCan I make Kraft mac and cheese without butter?
Yes. The butter adds richness but the sauce forms without it. Use the ¼ cup milk the box calls for, stir in the cheese powder, and add 1 more tablespoon of milk if it is too thick. Margarine, oil or cream cheese brings back the richness.
Can I use oil instead of butter in mac and cheese?
Yes. Use 3 tablespoons of oil for the 4 tablespoons of butter on the box. Olive oil adds a mild flavor; canola or vegetable oil adds none. The sauce is glossy but a little less creamy.
Can I use mayonnaise instead of butter in boxed mac and cheese?
It works as a stir-in, because mayonnaise is mostly oil. It contains egg, so it is not for an egg allergy. Start with 2 tablespoons, off the heat, and add more to taste. It adds a slight tang, and it can turn oily if the pot goes back over high heat.
What can I use if I have no butter and no milk?
Use some of the pasta cooking water in place of the milk, about ¼ cup, and a fat or creamy ingredient in place of the butter: oil, cream cheese or sour cream. The sauce is thinner and less rich than the box version.
What replaces butter in homemade baked mac and cheese?
For the roux, use stick margarine in the same amount or 3 tablespoons of oil per 4 tablespoons of butter. For a buttered breadcrumb topping, toss the crumbs with oil at the same ¾ amount.