Cooking Instructions
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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)
,
Scallions (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.
Step 4
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.
Step 5
Add the
GOYA® 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.
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 (1/4 tsp)
. 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 (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.
Step 8
Serve hot and enjoy!
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