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Recipes
Coconut Macaroni and Cheese
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15 INGREDIENTS • 8 STEPS • 40MINS

Coconut Macaroni and Cheese

Recipe
Though your family may have a tasty recipe for making your macaroni and cheese…be assured that with the addition of coconut milk and herbs, you’ll find yourself gravitating to this version once you give it a test-drive.
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Though your family may have a tasty recipe for making your macaroni and cheese…be assured that with the addition of coconut milk and herbs, you’ll find yourself gravitating to this version once you give it a test-drive.
40MINS
Total Time
$2.83
Cost Per Serving
Ingredients
Servings
6
us / metric
Pasta
3 cups
Pasta
Bacon
8 slices
Bacon, cooked, chopped
Garlic
1 clove
Garlic, grated
Ground Nutmeg
as needed
Ground Nutmeg
Pimiento Pepper
2
Pimiento Peppers, diced
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Scallion
1 bunch
Scallion
3 scallions per 6 servings
Fresh Thyme
4 sprigs
Coconut Oil
3 Tbsp
Coconut Oil
Coconut Milk
2 1/2 cups
Coconut Milk
Salt
as needed
Asiago Cheese
4 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
947
Fat
54.7 g
Protein
18.7 g
Carbs
93.9 g
Love This Recipe?
Add to plan
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Coconut Macaroni and Cheese
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author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot

Author's Notes

For adding a more pronounced coconut flavor (and texture) you can add some shredded coconut to the cheese sauce. You can also add a bit of shredded coconut to the topping (along with bread crumbs) for a more crunchy crust.
Cooking InstructionsHide images
step 1
Boil your Pasta (3 cups) in salted water. Cook about 90%, drain and set aside.
step 2
Preheat your oven to 400 degrees F (200 degrees C).
step 3
As the pasta cooks, work on the cheese sauce. Heat the Coconut Oil (3 Tbsp) in a deep pan on medium heat. Then add the Pimiento Peppers (2), Scallion (1 bunch), Fresh Parsley (2 Tbsp), Ground Black Pepper (as needed), half of the Bacon (4 slices), and Fresh Thyme (4 sprigs). Stir and reduce the heat to low. After 2 minutes grate in the Garlic (1 clove) and stir for about 15 seconds.
step 4
With the heat on low, add the All-Purpose Flour (8 tsp) and stir well. The goal is to combine everything and cook-out the rawness of the flour. Cook on low, stirring, for about 4-5 minutes.
step 5
Add the Coconut Milk (2 1/2 cups) and whisk. Grate in the Ground Nutmeg (as needed), raise the heat to medium and bring to a gentle simmer. Then go back to a very low heat as it will thicken very fast, but we really need it all to come together slowly.
step 6
Cook for 4 minutes, whisk so you don’t have lumps, then turn off the heat and add 3 cups of the Aged White Cheddar (3 cups) and Salt (as needed). Stir to melt and combine to make a delightful cheese sauce.
step 7
Turn off the heat and combine the cooked macaroni with the sauce. Stir well. Then place everything into your oven-proof dish and top with the remainder of the Aged White Cheddar (1 cup). Grate on the Asiago Cheese (4 Tbsp) and sprinkle on the rest of the Bacon (4 slices). If you wanted you can also add a bit more parsley, scallion, seasoning pepper on the top. Bake in the middle rack of your preheated oven for 20-25 minutes.
step 8
Serve hot and enjoy!
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Tags
American
Comfort Food
Lunch
Shellfish-Free
Dinner
Pasta
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