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Coconut Macaroni and Cheese

Coconut Macaroni And Cheese in a black baking dish

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.

Coconut Macaroni And Cheese in a black baking dish

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.

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Cuisine:
Courses: ,
Difficulty: Beginner
Description

A creamy, island-inspired twist on mac and cheese with coconut milk, sharp cheddar, bacon, and tropical herb notes.

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)
  • 3 scallions (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
  1. 1
    Preheat oven to 400 °F (200 °C).
  2. 2
    Boiling pasta in a saucepan on the stoveBoil macaroni in salted water until about 90% cooked. Drain and set aside.
  3. 3
    In a deep pan, warm coconut oil over medium. Add pimento, scallions, parsley, thyme, black pepper, and garlic; sauté 2 minutes.
  4. 4
    Making cheese sauce on the stove with baconStir in half the chopped bacon. Add flour and cook 4–5 minutes on low.
  5. 5
    Add in flour and whiskSlowly whisk in chilled coconut milk; simmer gently and grate in nutmeg.
  6. 6
    Add in grated cheese and whisk to combineTurn off heat; stir in 3 cups cheddar and salt until smooth.
  7. 7
    Combine sauce with pasta and transfer to a baking dish.
  8. 8
    Place mixture in an oven proof dish and add grated cheese on topTop with remaining cheddar, Asiago (if used), and reserved bacon.
  9. 9
    Cooked mac and cheese on top of stove coolingBake 20 minutes until golden and bubbly. Serve immediately!
Read it online: https://caribbeanpot.com/recipes/coconut-macaroni-and-cheese/