This Coconut Macaroni and Cheese was a flavor revelation compared to my childhood favorite Macaroni Pie, and it’s one of those dishes I bring out when I need comfort and something a little different. Using coconut milk instead of cream adds natural sweetness and a silky texture that pairs beautifully with aged cheddar, bacon, and island herbs. It’s indulgent, vibrant, and guaranteed to become your go‑to mac‑and‑cheese version.
Add a hint of seasoning, peppers, and fresh herbs, and this one-pot bake becomes an island-style match made in comfort food heaven, perfect for cozy weeknights or casual gatherings.
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Ingredient Guide
- Pasta: Uncooked macaroni holds its shape and soaks up the rich cheese sauce beautifully.
- Aged White Cheddar: Sharp and creamy, it forms the flavorful base of the sauce.
- Bacon: Provides a smoky, salty crunch that cuts through the richness.
- Garlic: Adds aromatic depth when gently sautéed.
- Nutmeg: Introduces a warm spice note that complements the coconut and cheese blend.
- Seasoning Peppers (Pimento): Infuse the sauce with subtle tropical heat.
- Parsley: Brings a fresh, herbal lift to the dish.
- Scallions: Add mild onion flavor and visual brightness.
- Thyme: Offers earthy, aromatic warmth in the sauce.
- Coconut Oil: Adds rich flavor and supports the sauté base.
- Black Pepper: Provides gentle warmth and spice.
- All-Purpose Flour: Thickens the sauce into a smooth, creamy consistency.
- Coconut Milk: Creamy and naturally sweet, it replaces cream and brings tropical flavor.
- Salt: Essential for seasoning and balancing all flavors.
- Asiago Cheese (optional): Adds an extra layer of cheesy tang and texture on top.
Shopping Made Easy
- Get high-quality aged white cheddar for deeper flavor.
- Standard grocery stores sell seasoning peppers; look near herbs and spices.
- Use canned coconut milk to avoid lengthy prep.
Cooking Notes from the Kitchen
- Cook pasta to about 90% before baking to prevent mushiness.
- Cook bacon crisp, then chop half into the sauce and reserve some for topping.
- Sauté aromatics (peppers, garlic, herbs) in coconut oil before adding flour—to layer flavor.
- Whisk in chilled coconut milk slowly, then lower heat to thicken sauce gently.
- Use oven roasting to melt cheese on top and give a golden crust when baked at 400 °F (200 °C).
Can I make this vegetarian?
Yes, simply omit the bacon and add a bit more seasoning pepper or smoked paprika for flavor.
Can I use regular cheddar instead of aged?
A milder cheddar works fine, but aged cheddar gives richer flavor and better depth.
How can I make it gluten-free?
Substitute flour with a gluten-free all-purpose blend or cornstarch slurry for thickening.
Does this freeze well?
Yes, you can freeze leftovers in sealed containers. Reheat in the oven at 350 °F (175 °C) until warm and bubbly.
Coconut Macaroni and Cheese
Ingredients
- 3 cups uncooked macaroni
- 4 cups aged white cheddar grated
- 8 slices bacon cooked crisp, chopped
- 1 garlic clove grated
- 1/4 teaspoon nutmeg
- 2 seasoning peppers pimento, diced
- 2 tablespoons parsley chopped
- 4-5 sprigs thyme leaves removed
- 3 tablespoons coconut oil
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons all-purpose flour
- 2 1/2-3 cups coconut milk chilled
- 1/3 teaspoon salt
- 1/4 cup Asiago cheese grated, optional
Instructions
- Preheat oven to 400 °F (200 °C).
- Boil macaroni in salted water until about 90% cooked. Drain and set aside.
- In a deep pan, warm coconut oil over medium. Add pimento, scallions, parsley, thyme, black pepper, and garlic; sauté 2 minutes.
- Stir in half the chopped bacon. Add flour and cook 4–5 minutes on low.
- Slowly whisk in chilled coconut milk; simmer gently and grate in nutmeg.
- Turn off heat; stir in 3 cups cheddar and salt until smooth.
- Combine sauce with pasta and transfer to a baking dish.
- Top with remaining cheddar, Asiago (if used), and reserved bacon.
- Bake 20 minutes until golden and bubbly. Serve immediately!
