Essential Ingredients for Creamy, Milk\u2011Free Mac and Cheese<\/h2>\n
A few smart choices in fat and seasoning let us get silky sauce from shelf\u2011stable staples. Below we list pantry ingredients that actually change texture and flavor, not just fill space.<\/p>\n
![\"A](\"https:\/\/twoforksnewyork.com\/blog\/wp-content\/uploads\/2025\/12\/A-smooth-and-creamy-block-of-cream-cheese-sits-elegantly-on-a-rustic-wooden-cutting-board.-The--1024x585.jpeg\" "\\"A")
<\/p>\n
Cream cheese, butter, and sharp cheddar for body<\/h3>\n
We build richness with cream cheese and butter, then finish with freshly shredded sharp cheddar. Cube the cream cheese and bring it to room temperature so it melts evenly and avoids lumps.<\/p>\n
Chicken broth versus water<\/h3>\n
We prefer low\u2011sodium chicken broth to cook the pasta; it seasons from the inside out and reduces the need for extra salt. Water works in a pinch, but you\u2019ll likely add more salt later.<\/p>\n
Seasoning that matters<\/h3>\n
Onion powder, garlic powder, and measured salt form a reliable base. A small pinch of mustard powder or a dab of Dijon helps emulsify the mixture. Measure spices with a teaspoon and taste after the cheese melts.<\/p>\n
Optional upgrades<\/h3>\n
Half\u2011and\u2011half or heavy cream adds silkiness if desired. We always grate cheddar cheese and any mozzarella ourselves to avoid anti\u2011caking agents that make the sauce grainy.<\/p>\n
Gear Check: The Large Pot and Tools We Rely On<\/h2>\n
Good tools save time and help us control heat so the sauce melts evenly and the pasta stays tender. We keep cookware and utensils simple but specific. That way we avoid sticking, scorching, or grainy results when we finish the dish.<\/p>\n
Core cookware and why it matters<\/h3>\n
We use a large pot to give pasta room to move and absorb broth without clumping. A roomy pot also helps the pasta cook evenly and maintain texture.<\/p>\n
A medium saucepan is reserved for building a stable sauce over moderate heat. There we melt butter, soften aromatics like shallot, and whisk cream cheese or a flour slurry until smooth.<\/p>\n
- \n
- Box grater or Microplane \u2014 we grate cheese fresh for better melt and fewer anti\u2011caking agents.<\/li>\n
- Whisk and silicone spatula \u2014 one smooths lumps, the other folds shredded cheese gently and scrapes the pan clean.<\/li>\n
- Sturdy pan \u2014 for toasting breadcrumbs with butter, garlic, and lemon zest when we bake or finish on the stovetop.<\/li>\n<\/ul>\n
\n
\n Tool<\/th>\n Primary use<\/th>\n Quick tip<\/th>\n<\/tr>\n \n Large pot<\/td>\n Boil pasta in broth or water<\/td>\n Choose a heavy\u2011bottomed pot for steady heat<\/td>\n<\/tr>\n \n Medium saucepan<\/td>\n Build sauce with butter and cheeses<\/td>\n Use moderate heat to prevent splitting<\/td>\n<\/tr>\n \n Fine\u2011mesh strainer<\/td>\n Drain pasta and save starchy water<\/td>\n Reserve pasta water for emulsifying sauce<\/td>\n<\/tr>\n<\/table>\n We also rely on measuring cups and teaspoons for consistent seasoning. Small steps with proper gear make this recipe repeatable and stress free for weeknight cooking.<\/p>\n
Step\u2011By\u2011Step: Stovetop Mac and Cheese Without Milk<\/h2>\n
Our stovetop routine focuses on timing and gentle heat so every bite of pasta holds a smooth, well\u2011balanced sauce.<\/p>\n
![\"A](\"https:\/\/twoforksnewyork.com\/blog\/wp-content\/uploads\/2025\/12\/A-creamy-luscious-stovetop-mac-and-cheese-sauce-bubbling-gently-in-a-medium-sized-stainless-1024x585.jpeg\" "\\"A")
<\/p>\nBoil pasta in chicken broth for deeper flavor<\/h3>\n
Bring chicken broth to a boil in a large pot, then add elbow macaroni and stir. Cook until most liquid is absorbed, leaving about 1\/3 cup of broth or water to moisten the pasta.<\/p>\n
Build the cheese sauce with cream cheese and butter<\/h3>\n
Reduce heat to medium\u2011low once the macaroni is nearly al dente. Add cubed cream cheese and butter in small pieces so they melt evenly.<\/p>\n
Stir in onion powder, garlic powder, salt, and pepper until the mixture is mostly homogeneous. Use minutes as cues: smoothing the sauce usually takes 2\u20134 minutes over gentle heat.<\/p>\n
Finish with freshly shredded cheddar for a smooth sauce<\/h3>\n
Remove the pot from direct heat or keep on low, then fold in freshly shredded sharp cheddar until completely smooth. Whisk briefly if small lumps remain.<\/p>\n
If the sauce seems thick, add a splash of warm water or reserved broth. If thin, add a small handful of cheese and stir until it thickens.<\/p>\n
Timing cues: heat control and minutes to melt without splitting<\/h3>\n
- \n
- Leave ~1\/3 cup liquid so the sauce emulsifies and clings to each piece of pasta.<\/li>\n
- Reduce heat at the last minute of cooking to prevent scorching as cheeses melt.<\/li>\n
- Melting and smoothing typically require 2\u20134 minutes of gentle heat; watch for glossy, cohesive sauce.<\/li>\n
- For baked versions, transfer to a greased dish and top with extra cheddar or breadcrumbs before broiling briefly.<\/li>\n
- Slow cooker option: cook pasta slightly under al dente, combine, then heat on LOW 1.5\u20132 hours, stirring every 30 minutes.<\/li>\n<\/ul>\n
\n
\n Step<\/th>\n Action<\/th>\n Timing cue<\/th>\n<\/tr>\n \n Boil pasta<\/td>\n Cook in chicken broth until most liquid is absorbed<\/td>\n Leave ~1\/3 cup; watch for al dente<\/td>\n<\/tr>\n \n Build sauce<\/td>\n Add cubed cream cheese, butter, and powders<\/td>\n 2\u20134 minutes on medium\u2011low to melt<\/td>\n<\/tr>\n \n Finish<\/td>\n Fold in shredded cheddar off heat<\/td>\n Whisk if needed; glossy sauce ready<\/td>\n<\/tr>\n<\/table>\n How To Make Mac N Cheese Without Milk: Our Core Method<\/h2>\n
We rely on two failproof paths that turn pantry staples into a glossy, clingy sauce in one pot. Each route focuses on timing and low heat so the cheese melts evenly and the texture stays smooth.<\/p>\n
One-pot broth method (absorb and stir-in)<\/h3>\n
Simmer macaroni in chicken broth until most liquid is absorbed and pasta sits just shy of al dente. Reduce heat, add cubed cream cheese and butter, then stir in onion and garlic powders and a touch of mustard.<\/p>\n
Fold in shredded cheese off heat and check seasoning. If the sauce seems tight, add a splash of reserved water or chicken broth. Let the pot rest 1\u20132 minutes off heat so the mixture settles and thickens before serving.<\/p>\n
Half-and-half plus flour trick for ultra-velvety sauce<\/h3>\n
Warm half-and-half on low, then whisk a light slurry of flour and chicken broth or water into the cream until it thickens to heavy-cream consistency.<\/p>\n
Add shredded cheese gradually, stirring to form a cohesive cheese sauce. Keep heat low to protect the emulsion and avoid graininess. Fold in pasta and finish with butter if you want extra gloss.<\/p>\n
- \n
- We time the stir-in when broth is mostly absorbed so cheese melts quickly and cleanly.<\/li>\n
- Season lightly at first; adjust salt and mustard after the sauce forms.<\/li>\n
- Choose the method based on pantry: the slurry gives consistent deli-style texture; the one-pot route is fastest and uses fewer pans.<\/li>\n<\/ul>\n
\n
\n Method<\/th>\n Key steps<\/th>\n Best use<\/th>\n<\/tr>\n \n One-pot absorb<\/td>\n Cook macaroni in chicken broth, add cream cheese and butter, fold in shredded cheese<\/td>\n Fast weeknights; fewer dishes<\/td>\n<\/tr>\n \n Half-and-half + flour trick<\/td>\n Warm cream, whisk in flour+broth slurry, thicken, add cheese, fold pasta<\/td>\n Deli-style texture; more stable sauce<\/td>\n<\/tr>\n \n Common finish<\/td>\n Low heat for melting, thin with broth or water, rest 1\u20132 minutes<\/td>\n Protects emulsion and improves cling<\/td>\n<\/tr>\n<\/table>\n Smart Substitutions When You\u2019re Out of Milk<\/h2>\n
Practical substitutions let us turn common pantry liquids into a silky, clingy base when milk is missing. We favor swaps that keep texture and flavor steady so the mac still feels rich at the table.<\/p>\n
Dairy swaps that still taste indulgent<\/h3>\n
We pick heavy cream or half\u2011and\u2011half when we want maximum silk; use a 1:1 swap or cut with chicken broth to lighten the body. Sour cream or plain yogurt works 1:1 and adds a pleasant tang without breaking the emulsion.<\/p>\n
Pantry and plant\u2011based options<\/h3>\n
Pasta water (about 1 cup) adds starch and cling but less richness. Oat, almond, soy, or coconut milk swap 1:1; oat and coconut give more body, while almond and soy may need a light flour slurry.<\/p>\n
Quick tricks for texture and body<\/h3>\n
Flour trick: whisk 2 tablespoons flour into 1\/2 cup chosen water or broth, add to warm pot, and cook until the sauce thickens. Cream cheese emulsion: beat 4 tablespoons cream cheese with 3\/4 cup warm water, then whisk into the pasta for an instant, smooth base.<\/p>\n
We correct on the fly: if the sauce runs thin, add about 1\/2 cup shredded cheddar; if it\u2019s too thick, splash more cream or broth. Watch fat and seasoning; taste after the cheese melts so final ingredients balance.<\/p>\n
Pasta Shapes and Texture Tips<\/h2>\n
Pasta geometry matters: curves and ridges trap sauce and lift flavor in every forkful. We choose shapes that match the method so the final bowl feels saucy, not dry.<\/p>\n
Elbow macaroni, shells, cavatappi, and penne<\/h3>\n
We use elbow macaroni for classic comfort and consistent sauce coverage. Shells capture pockets of cheese and make each bite more satisfying.<\/p>\n
Cavatappi and penne bring ridges and curves that cling to sauce. That texture boosts mouthfeel and makes simple seasoning feel more pronounced.<\/p>\n
Al dente timing and why starchy pasta water matters<\/h3>\n
Aim for al dente\u2014usually one minute less than the package suggests\u2014so pasta finishes in the sauce without turning mushy. Test a piece a few minutes early for the right bite.<\/p>\n
Reserve a small cup of starchy pasta water. A ladle of hot water helps emulsify and thin over\u2011thick sauce so it coats every noodle evenly.<\/p>\n
- \n
- One\u2011pot absorb works best with elbow and shells; separate boil then toss suits penne.<\/li>\n
- Stir during the first minute to prevent sticking, especially with high\u2011starch shapes like shells.<\/li>\n<\/ul>\n
\n
\n Shape<\/th>\n Benefit<\/th>\n Best use<\/th>\n<\/tr>\n \n Elbow<\/td>\n Even sauce coverage<\/td>\n Classic one\u2011pot bowls<\/td>\n<\/tr>\n \n Shells<\/td>\n Pocket for cheese<\/td>\n Baked or saucy servings<\/td>\n<\/tr>\n \n Penne \/ Cavatappi<\/td>\n Ridges trap sauce<\/td>\n Tossed with thick sauce<\/td>\n<\/tr>\n<\/table>\n We test doneness early because minutes vary by brand. A short check saves texture and keeps your mac cheese tasting its best.<\/p>\n
Flavor Boosts and Mix\u2011Ins<\/h2>\n
We turn a simple bowl into a full meal by folding in a few savory additions. These lift the sauce, add texture, and make the plate more filling without extra fuss.<\/p>\n
![\"A](\"https:\/\/twoforksnewyork.com\/blog\/wp-content\/uploads\/2025\/12\/A-delicious-golden-brown-roasted-chicken-as-the-centerpiece-glistening-with-spices-placed-on-1024x585.jpeg\" "\\"A")
<\/p>\nChicken, bacon, and saut\u00e9ed veggies<\/h3>\n
We stir in shredded rotisserie chicken or crisp bacon to add savory depth and protein. The chicken makes the dish heartier while bacon brings salty crunch.<\/p>\n
Saut\u00e9ed broccoli, peppers, or mushrooms add color and bite. Roasted broccoli gives smoky sweetness that pairs well with sharp cheddar cheese.<\/p>\n
Mustard, nutmeg, and heat tweaks<\/h3>\n
A teaspoon of mustard powder or a dab of Dijon sharpens the flavor and helps the sauce emulsify. A pinch of nutmeg warms the mix without overt spice.<\/p>\n
For heat, we add a pinch of cayenne, a few chili flakes, or a dash of hot sauce. Adjust seasoning when adding salty mix\u2011ins so the final balance stays right.<\/p>\n
White cheddar and mozzarella for a different profile<\/h3>\n
We swap sharp cheddar for white cheddar or blend in fresh mozzarella for a creamier pull. That combo softens the bite and creates a stringy, velvety texture.<\/p>\n
- \n
- Fold proteins and vegetables into a slightly looser sauce so everything finishes creamy.<\/li>\n
- Top with panko mixed with melted butter, garlic, parsley, and lemon zest for crunch and brightness.<\/li>\n
- Garnish with cracked pepper or chopped chives for a restaurant\u2011style lift.<\/li>\n<\/ul>\n
\n
\n Mix\u2011in<\/th>\n Impact<\/th>\n Seasoning tip<\/th>\n<\/tr>\n \n Shredded chicken<\/td>\n Makes the dish a main; adds protein<\/td>\n Reduce added salt; finish with pepper<\/td>\n<\/tr>\n \n Crisp bacon<\/td>\n Umami and crunch<\/td>\n Cut salt elsewhere; add parsley<\/td>\n<\/tr>\n \n Roasted broccoli<\/td>\n Smoky sweetness and texture<\/td>\n Pair with lemon zest and garlic<\/td>\n<\/tr>\n<\/table>\n Oven\u2011Baked and Slow Cooker Variations<\/h2>\n
Shifting from stove to oven gives the dish a bright, browned top that contrasts the silky interior.<\/p>\n
From pot to oven: bubbly top with extra cheddar<\/h3>\n
We move the finished mac from a large pot into a greased baking dish. Add extra shredded cheddar or a light crumb layer.<\/p>\n
Bake in a preheated oven until the cheese melts and the edges are bubbling. Rest 5\u201310 minutes so the sauce sets before serving.<\/p>\n
Breadcrumb topping with parsley, garlic, lemon zest<\/h3>\n
Toast panko in butter with minced garlic for 2\u20134 minutes over medium heat until light brown.<\/p>\n
Stir in chopped parsley, lemon zest, and a pinch of salt off heat for a fresh crunch that balances rich cheese.<\/p>\n
Slow cooker timing and stirring schedule<\/h3>\n
For hands\u2011off cooking, combine slightly undercooked macaroni, sauce, and any remaining broth in the slow cooker.<\/p>\n
Cook on LOW for 1.5\u20132 hours, stirring every 30 minutes until the pasta is tender and the cheese melts. Use gentle heat and add a splash of broth if edges dry.<\/p>\n
- \n
- We use a white cheddar and mozzarella layer for a stretchy, golden crust.<\/li>\n
- Watch minutes closely; the goal is melt and browning, not extra pasta cooking.<\/li>\n
- Garnish with crumbs right before serving for maximum crunch.<\/li>\n<\/ul>\n
\n
\n Method<\/th>\n Temperature \/ Setting<\/th>\n Timing & tip<\/th>\n<\/tr>\n \n Oven bake<\/td>\n 375\u00b0F oven<\/td>\n Bake until bubbly, ~10\u201315 minutes; rest 5\u201310 minutes<\/td>\n<\/tr>\n \n Panko topping<\/td>\n Medium stovetop<\/td>\n Toast 2\u20134 minutes with butter and garlic; finish off heat<\/td>\n<\/tr>\n \n Slow cooker<\/td>\n LOW<\/td>\n 1.5\u20132 hours, stir every 30 minutes; add broth if dry<\/td>\n<\/tr>\n \n Finish tips<\/td>\n Gentle heat<\/td>\n Use a large pot first for sauce, then finish in a baking dish<\/td>\n<\/tr>\n<\/table>\n Storage, Reheating, and Make\u2011Ahead<\/h2>\n
We cool leftovers quickly and seal them so texture and flavor hold up. Chill portions in small containers to speed cooling and keep bacteria risk low. Label each container with the date so you track days in the fridge.<\/p>\n
Fridge time and ideal containers<\/h3>\n
Store cooled macaroni in an airtight container and refrigerate. For best quality we recommend 3\u20134 days; some versions can last up to 5 days but quality drops after about 3 days.<\/p>\n
Reheating tips and liquids that revive the sauce<\/h3>\n
Reheat gently on low or in short microwave bursts. Add about 2 tablespoons of water, chicken broth, or a milk alternative per cup of pasta to loosen the sauce and restore creaminess.<\/p>\n
Stir often to protect the emulsion and redistribute heat. If a batch feels very tight, a splash of cream or an extra teaspoon of butter smooths the texture.<\/p>\n
- \n
- Cool in shallow portions, then seal in an airtight container.<\/li>\n
- Keep breadcrumb topping separate and re\u2011crisp in a pan with a touch of butter.<\/li>\n
- Portion smaller servings for faster chilling and safer reheating.<\/li>\n
- Season after warming\u2014salt perception changes once hot.<\/li>\n<\/ul>\n
\n
\n Action<\/th>\n Details<\/th>\n Tip<\/th>\n<\/tr>\n \n Storage<\/td>\n Refrigerate in sealed container<\/td>\n Use shallow tubs; label with date<\/td>\n<\/tr>\n \n Reheat<\/td>\n Add 2 tablespoons liquid per cup<\/td>\n Stir gently; low heat prevents breaking<\/td>\n<\/tr>\n \n Freezing<\/td>\n Not recommended<\/td>\n Cheese sauce can separate and become grainy<\/td>\n<\/tr>\n<\/table>\n Bring It Together: A Reliable, Cozy Meal Any Night<\/h2>\n
This recipe lets pantry staples and simple technique deliver a reliably creamy dinner any night of the week. We rely on two core paths: an absorb\u2011and\u2011stir one\u2011pot in broth or a half\u2011and\u2011half slurry thickened for an ultra\u2011velvet sauce.<\/p>\n
Toppings like panko with parsley, garlic, and lemon zest add crunch. Fold in chicken or broccoli to turn a side into a full meal.<\/p>\n
Reheat with about 2 tablespoons of liquid per cup and stir gently. Store cooled portions in airtight containers and skip freezing for best texture.<\/p>\n
Season sparingly with salt and butter so sharp cheddar and cream carry the dish. Use elbows or shells and steady heat for consistent results any night we crave comfort.<\/p>\n
\n FAQ<\/h2>\n
\nCan we make creamy pasta without using milk?<\/h3>\n
\n\nYes. We can rely on ingredients like cream cheese, butter, and freshly shredded cheddar combined with chicken broth or starchy pasta water to create a rich sauce that mimics the mouthfeel of dairy milk.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nIs chicken broth necessary when we skip milk?<\/h3>\n
\n\nIt isn\u2019t mandatory, but broth adds depth and savory flavor. If we prefer a neutral base, we can use salted pasta water or a mix of water and a small amount of bouillon for similar results.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhat troubleshooting steps help prevent a curdled sauce?<\/h3>\n
\n\nKeep heat low, remove the pan from direct high heat when adding cheese, and stir constantly. Incorporating cheese in small batches and using an emulsion of cream cheese with warm liquid reduces splitting.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhich cheeses work best for a smooth, milk\u2011free sauce?<\/h3>\n
\n\nSharp cheddar melts well and gives flavor; white cheddar and mozzarella add creaminess. For stability, choose freshly shredded cheese rather than pre\u2011shredded varieties that contain anti\u2011caking agents.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nCan we use plant\u2011based milk alternatives in place of dairy milk?<\/h3>\n
\n\nYes. Oat, almond, soy, and coconut milks can be used, but we should choose unsweetened, low\u2011flavor versions and sometimes thicken with a roux or flour to reach the desired texture.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow much chicken broth or water should we use to cook pasta for best results?<\/h3>\n
\n\nFor one pound of elbow macaroni, we typically use enough liquid to fully submerge the pasta\u2014about 4\u20136 cups if boiling, or 2\u20133 cups if using an absorb method\u2014adjusting based on whether we want extra starchy water for the sauce.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nCan we make this recipe in one pot?<\/h3>\n
\n\nAbsolutely. A one\u2011pot absorb method works well: cook the pasta in measured broth until al dente, then stir in cream cheese, butter, and shredded cheddar to form the sauce, finishing on low heat.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhat are quick dairy swaps if we run out of milk and cream cheese?<\/h3>\n
\n\nSour cream, yogurt, and half\u2011and\u2011half are great swaps. If dairy is limited, a cream cheese plus warm water emulsion or extra starchy pasta water with melted cheddar can save the day.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow do we store leftovers and reheat without drying out the sauce?<\/h3>\n
\n\nCool quickly, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on low, adding a splash of broth or water to restore creaminess and stirring until smooth.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nIs it okay to bake this recipe after making the stovetop sauce?<\/h3>\n
\n\nYes. Transfer the prepared mac and cheese to a baking dish, top with extra cheddar and breadcrumbs, and bake until bubbly for a golden crust. Reduce oven time if the pasta is already hot.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nCan we add protein or vegetables when we omit milk?<\/h3>\n
\n\nWe can add cooked chicken, bacon, or saut\u00e9ed vegetables like mushrooms and spinach. These mix\u2011ins boost flavor and texture and pair nicely with mustard, nutmeg, or a pinch of cayenne.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhich tools make the process easiest?<\/h3>\n
\n\nA large pot for cooking pasta, a saucepan or the same pot for the sauce, a whisk for emulsifying, and a grater for fresh cheddar all streamline the method and improve sauce quality.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
We walk through a reliable weeknight stove method that turns pantry staples into an ultra\u2011creamy comfort dish. Our approach simmers elbow pasta in seasoned chicken broth, then folds in cubed cream cheese, butter, onion and garlic powders, salt, and pepper for a silky base. Freshly shredded sharp cheddar finishes the sauce and gives a glossy,…<\/p>\n","protected":false},"author":1,"featured_media":107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[100,104,98,102,103,105,101,99],"class_list":["post-106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-faqs","tag-creamy-macaroni-and-cheese","tag-dairy-alternatives","tag-dairy-free-mac-and-cheese","tag-easy-mac-and-cheese-recipe","tag-homemade-macaroni-and-cheese","tag-lactose-free-macaroni","tag-non-dairy-macaroni","tag-vegan-mac-and-cheese"],"_links":{"self":[{"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/posts\/106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/comments?post=106"}],"version-history":[{"count":1,"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/posts\/106\/revisions"}],"predecessor-version":[{"id":111,"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/posts\/106\/revisions\/111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/media\/107"}],"wp:attachment":[{"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/media?parent=106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/categories?post=106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/twoforksnewyork.com\/blog\/wp-json\/wp\/v2\/tags?post=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}