Coconut Macaroni and Cheese

Boil your Pasta (3 cups) in salted water. Cook about 90%, drain and set aside.

Preheat your oven to 400 degrees F (200 degrees C).

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 (1/4 tsp), 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.

With the heat on low, add the All-Purpose Flour (2 1/2 Tbsp) 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.

Add the Coconut Milk (2 1/2 cups) and whisk. Grate in the Ground Nutmeg (1/4 tsp), 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.

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 (1/4 tsp). Stir to melt and combine to make a delightful cheese sauce.

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 (1/4 cup) 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.

Serve hot and enjoy!