Coconut Macaroni and Cheese
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.
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 · 55 min
- 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!
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.
