What can I substitute for butter in mac n cheese?

By Dr Anny Manrich (PhD)

Page last updated: 11/19/2022 | Next review date: 11/19/2024

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this brief article, we will answer the question, “What can I substitute for butter in mac n cheese?” with an in-depth analysis of the possible substitutes for butter in mac n cheese, how we can use these substitutes in mac n cheese along with their nutritional contents and quantity to use.

What can I substitute for butter in mac n cheese?

We can have many different substitutes for butter in mac n cheese which include margarine, oil, ghee, cream, cheese, and heavy cream. These substitutes are necessary when we are out of the hand for butter in mac n cheese or any other recipe.

According to FAO, the annual values of global dairy and butter trade are 161.35 billion U.S. dollars and 16.22 billion U.S. dollars in 2019, respectively, and their shares of the world GDP are 0.184% and 0.0185%, respectively (1).

Substitutes of butter in mac n cheese

Following are some of the substitutes for butter in mac n cheese:

Margarine

Margarine is the alternative product for butter in mac n cheese. It has an almost similar flavour and taste to butter and also resembles butter in texture. Margarine is a good substitute for those people who want a creamy texture in mac n cheese.

It is synthesized by using water and oil, it does not use any content of milk. Margarine is a plant-based product. It is also a good choice for vegans. It also suits those who want to reduce calories and it is also popular among those who want to cut it with fats.

Margarines consist of an emulsion of small water droplets in oil stabilized by a structure of solid fat crystals. Margarine is produced through hydrogenation of vegetable oils, in order to increase the melting point of liquid oil, turning it solid at room temperatures. Hydrogenation involves the addition of a hydrogen molecule across the unsaturated C = C bonds in the fatty acid groups of the triacylglycerols, producing a more saturated fat. In the hydrogenation process, hydrogen gas is reacting with oil at elevated temperatures and pressures in the presence of a catalyst (normally Nickel on carrier) (2).

Margarine is considered the best alternative to butter just due to its similar texture and flavour.

Oil

Oil is another substitute for butter in mac n cheese. Among oils, coconut is not a good choice of substitute because it has a different taste and flavour. Other options such as canola oil, vegetable oil can be good but a tricky alternative for butter in mac n cheese.

Vegetable oils and fats are an important part of our diet as they provide energy; fat soluble vitamins and essential fatty acids required for growth and development of the body. Oils and fats, apart from providing nutrition, are known to play functional roles during product preparation contributing to the palatability of processed foods (3).

While adding oil in your cheese containing the recipe, you must be careful because adding more oil can ruin the texture of cheese sauce than some other ingredients as the cream can also be added to just make the recipe right.

Ghee

Ghee is a substitute that is defined as clarified butter. It seems like a material that we get after simmering the butter at a low temperature and then straining it to emit water content. Using butter in mac n cheese in place of butter could be good in taste and flavour.

Clarified butter has some flavour related to nut enrichment that sharpens the taste of recipes. Ghee is not only a better option just due to the reason of good flavour while it is also a good choice for those people who are sensitive to dairy products because in the process when we clarify the butter then along with water, casein and lactose part of butter is also emitted. Clarified ghee contains not less than 99.5 % fat and is one of the most widely used milk products in numerous foods for various purposes. In fact, it is considered as the supreme cooking and frying medium (4).

Ghee is also one of the ingredients which last for a long time. Ghee is a shelf-stable ingredient that does not require any need for refrigeration and also it has no worries that it will go bad right away. However, ghee undergoes oxidative degradation during storage and the extent of degradation depends mainly on storage temperature (controlling factor for maintaining ghee state either in liquid or solid state), oxygen availability (in unpacked, packed, type of package etc.) and ghee condition (liquid or solid state). Oxidative deterioration degrades color, flavor, aroma and nutritive value of ghee affecting suitability for consumption and reducing shelf-life of the product (4).

Ghee is the best substitute for butter either we make it on our own or buy it from the stores.

Heavy cream

Butter is formed from heavy cream, so it can be a good alternative product of butter in mac n cheese. Heavy cream is a good choice to make a decadent and really rich sauce.

The cream is a concentrated emulsion of milk lipid globules in skimmed milk and is prepared commercially by centrifugal separation of the less-dense lipid phase from skimmed milk. The cream products could be classified according to the milk fat contents, such as heavy cream (>36%), light cream (18-30%) and half and half (>10.5%) in the United States (5).

Heavy cream is also termed as the best option because we can use it for making butter on our own. This is also a good option to synthesize butter at home that will give a pure homemade touch to our recipes along with hygienic conditions.

Cream cheese

Cream cheese is also one of the good alternative products for butter in mac n cheese. Cream cheese is considered good because it can give extra flavour and taste to recipes in place of butter. It can also be used with other ingredients in a less heavy option such as with oil it will give a texture enriched with creamy flavour.

A mild cream buttery flavor and slight dairy sour taste, total absence of bitterness, along with a creamy texture, and a consistency that varies from brittle to spreadable and with shiny appearance, characterizes this acid coagulated fresh cheese product. Standard cream cheese must include at least 33% milkfat and not exceed 55% moisture content, according to the US Food and Drug Administration. Moreover, the allowed raw materials included milk, skim milk, cream, condensed milk or condensed skim milk or non-fat dry milk solids; added hydrocolloids were limited to not more than 0.5% (w/w) (6).

Cream cheese is a replacement for flavour or it can be added a little bit along with butter to give extra creamy nature. A little bit of the content of margarine or ghee should also be used to avoid the sticky nature of noodles or roux.

Dairy-free substitutes for butter

Dairy-free substitutes can also be used in place of butter. These dairy-free options are good for those who avoid taking dairy products due to allergic reactions.

Plant-based milks essentially lack certain components normally associated with mammalian milk such as cholesterol, saturated fatty acids, antigens and lactose while on the same time being the good source of minerals, non allergic proteins, essential fatty acids etc., making it well suited to serve as dairy free alternative (7).

Other FAQs about Mac and Cheese that you may be interested in.

What can I substitute for milk in Kraft mac n cheese?

Can you eat expired Mac & Cheese?

Does kraft mac and cheese have pork in it?

Do you Cover Mac and Cheese When Baking

Conclusion

In this brief article, we have provided an answer to the question, “What can I substitute for butter in mac n cheese?” with an in-depth analysis of the possible substitutes for butter in mac n cheese, how we can use these substitutes in mac n cheese along with their nutritional contents and quantity to use.