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Coconut Macaroni And Cheese in a black baking dish

Coconut Macaroni and Cheese

A creamy, island-inspired twist on mac and cheese with coconut milk, sharp cheddar, bacon, and tropical herb notes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Side Dishes, Vegetarian
Cuisine: Fusion
Ingredients Method

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

Method
 

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

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