Quick Answer
Yes, you can use mayonnaise in place of milk when making mac and cheese. Mayonnaise is an emulsion of oil, egg yolks, and an acid like lemon juice or vinegar. Using mayo in mac and cheese will result in a richer, creamier sauce. However, there are some things to keep in mind when substituting mayo for milk:
- Use an equal amount or slightly less mayo than the milk called for in the recipe.
- Add the mayo slowly and adjust consistency as needed.
- Use plain mayonnaise, not flavored varieties.
- Mayo does not add the same subtle sweetness that milk does, so add a pinch of sugar if desired.
- The sauce may take on a slight tang from the mayo.
Can You Substitute Mayo for Milk in Mac and Cheese?
Yes, mayonnaise can absolutely be substituted for milk when making homemade macaroni and cheese. In fact, some cooks prefer using mayo over regular milk or cream because it creates an ultra creamy and rich sauce.
Mayonnaise contains oil and egg yolks, which are the same ingredients that make a classic béchamel sauce so smooth and luxurious. The emulsified oil and flavor from the egg yolks in mayonnaise replicates the mouthfeel and richness achieved with a milk- or cream-based sauce.
Using mayonnaise is an easy shortcut for making decadent, indulgent mac and cheese without needing to first make a roux or béchamel sauce. The mayo melts seamlessly when heated, thickening the cheese sauce.
Benefits of Using Mayo in Mac and Cheese
There are a few advantages to using mayonnaise over milk in homemade mac and cheese:
- Richer, creamier texture – Mayo creates an ultra creamy, smooth sauce.
- Added flavor – Mayo provides a subtle egg and vinegar tang.
- Easier – No need to make a separate béchamel sauce, the mayo acts as the thickener.
- Uses fewer ingredients – You likely have mayo on hand, unlike specific cheeses or cream.
The high oil content in mayonnaise means the cheddar or cheese sauce will be noticeably richer, fuller, and more indulgent. The egg yolks also provide extra creaminess.
Potential Drawbacks
While using mayo in mac and cheese works well, there are a couple potential drawbacks:
- The sauce can break if boiled. Gentle heating and stirring is best.
- Mayo does not have the subtle sweetness of milk, so the flavor will be different.
- Some find the vinegar tang overpowering depending on the mayo used.
- The sauce can become greasy if too much mayo is used.
As long as you use mayo judiciously and add it slowly while cooking, these drawbacks are easily avoided.
Substitution Ratio for Mayo instead of Milk
When substituting mayonnaise for milk in homemade mac and cheese, it’s best to use a 1:1 ratio or slightly less mayo than milk.
For example, if the recipe calls for:
- 1 cup milk – use 1 cup mayo
- 1/2 cup milk – use 1/2 cup mayo
- 1 1/2 cups milk – use 1 to 1 1/4 cup mayo
Too much mayonnaise can make the sauce overly greasy. It’s best to start with less mayo and then add more as needed to reach the desired creamy consistency.
Go slowly when adding the mayo, stirring constantly over low heat. The emulsion can break if boiled rapidly. Melting the cheese into the mayo also helps stabilize the sauce.
Tips for Getting the Right Consistency
- Start with a little less mayo than milk.
- Gradually stir in mayo until sauce reaches desired texture.
- If too thick, thin out with a splash of milk or cream.
- If too thin, add a bit more mayo or cheese.
- Adding mustard or cayenne pepper helps stabilize emulsion.
- Heat gently, don’t let sauce boil.
The stability of the emulsion depends on the ingredients, so you may need to tweak a recipe when using mayo instead of regular milk. Go slowly and adjust as needed for perfect creamy mac and cheese every time.
What Type of Mayo Should I Use?
The best mayonnaise to use in mac and cheese is plain, traditional mayo without added flavors.
Stay away from low fat or diet mayos, as well as flavored varieties like chipotle or sriracha mayo. You want the creamy richness of regular full-fat mayonnaise.
Some common brands that work well:
- Hellman’s
- Duke’s
- Kraft
- Best Foods
- Store brand traditional mayo
Homemade mayonnaise can also be used, if you have the time to emulsify it properly. Just stick to traditional plain mayo for the best results when making mac and cheese.
Tips for Choosing Mayo
- Use plain, traditional full-fat mayonnaise
- Avoid low-fat, light, or diet mayos
- Don’t use flavored mayos like chipotle, sriracha, etc.
- Standard yellow mayo works best
- Hellman’s, Duke’s, Kraft are reliable brands
- Homemade mayo is fine if properly emulsified
As long as you choose a high-quality, plain real mayonnaise, it will mimic heavy cream or whole milk beautifully in homemade mac and cheese.
How to Make Mac and Cheese with Mayo
Making mac and cheese with mayo is simple. Here is a basic recipe and instructions:
Ingredients
- 8oz dry elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 cups (8oz) shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook pasta to al dente according to package directions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes.
- Gradually whisk in milk, 1/2 cup at a time, until incorporated and smooth.
- Add mayo, mustard, cayenne pepper and salt. Whisk until fully combined.
- Add cheeses and whisk constantly until melted and smooth. Remove from heat.
- Fold pasta into cheese sauce until fully coated.
- Serve mac and cheese warm, garnished with extra parsley if desired.
The milk helps thin out and stabilize the mayo-based sauce. Go slowly when adding the mayo, tasting as you go. For an extra creamy sauce, use half heavy cream and half milk.
Can I Make Mac and Cheese Without Milk or Mayo?
It is possible to make mac and cheese without using milk or mayonnaise. Here are some alternate options:
Use a Bechamel Sauce
A classic French bechamel sauce forms the base of many mac and cheese recipes. To make one:
- Melt butter, then whisk in flour to make a roux.
- Gradually add warm stock or water, whisking constantly.
- Simmer until thickened. Season with salt, pepper, and nutmeg.
Once smooth and thick, mix in grated cheese until fully melted and combined.
Evaporated Milk
Evaporated milk contains less water than regular milk, so it thickens up beautifully when heated. Simply combine evaporated milk and cheese in a saucepan until melted and creamy.
Greek Yogurt
Plain Greek yogurt can mimic the texture and tang of sour cream. Heat yogurt over low heat then mix in cheese until smooth.
No Cream or Dairy
For a non-dairy mac and cheese, use a thickened vegetable milk like soy milk or cashew cream. Thicken nut milks with a starch like cornstarch, arrowroot powder, or tapioca.
Frequently Asked Questions
Does mayo make mac and cheese creamier?
Yes, mayonnaise makes homemade mac and cheese extra creamy and rich. The egg yolks and oil in mayo mimic the texture of heavy cream once heated, making a smooth and decadent sauce.
Is it better to use milk or mayo?
This comes down to personal preference. Milk has a more subtle, sweeter flavor. Mayo makes the sauce richer and more indulgent. Using some milk to thin out and stabilize an otherwise all-mayo sauce gives the best of both worlds.
Can I use light mayo in mac and cheese?
It’s best to avoid light or low-fat mayonnaise, as the lower oil content won’t create the same luscious texture once heated. The flavor also won’t be as reminiscent of heavy cream. Stick to regular full-fat mayonnaise.
Does mac and cheese with mayo taste different?
Mayo-based mac and cheese does taste slightly different than milk-based. The sauce has a richer mouthfeel and subtle egg flavor from the mayo. Some also detect a faint tang of vinegar or lemon juice. Many enjoy this creamier, tangier flavor profile.
Is mac and cheese with mayo safe to eat?
Yes, mayonnaise is perfectly safe to eat once heated through. Just be sure to use a pasteurized mayo and fully cook the mac and cheese to 165°F internally before serving. Properly stored leftovers can be refrigerated for 3-5 days.
Conclusion
Mayonnaise can be seamlessly substituted for milk when making homemade macaroni and cheese. The emulsified eggs and oil in mayo replicate the texture and richness of heavy cream once heated. For best results, use a 1:1 ratio of mayo to replace milk, adding the mayo slowly while whisking over low heat. Plain, full-fat traditional mayonnaise works best to create a creamy, tangy cheese sauce. With a few tweaks, mayo can transform boxed or homemade mac and cheese into an ultra decadent, indulgent dish.