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RECIPE
15 INGREDIENTS8 STEPS40min

Coconut Macaroni and Cheese

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.
Coconut Macaroni and Cheese Recipe | SideChef
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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.
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
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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
40min
Total Time
$2.54
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
3 cups
Pasta
8 slices
Wright® Brand Smoked Bacon , cooked, chopped
1 clove
Garlic , grated
1/4 tsp
Ground Nutmeg
2
Pimiento Peppers , diced
2 Tbsp
Fresh Parsley , chopped
3
Scallions
4 sprigs
3 Tbsp
Coconut Oil
2 1/2 Tbsp
2 1/2 cups
Coconut Milk
1/4 tsp
1/4 cup
Asiago Cheese , grated
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Nutrition Per Serving

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CALORIES
944
FAT
54.7 g
PROTEIN
18.6 g
CARBS
93.3 g

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 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 (3) , Fresh Parsley (2 Tbsp) , Ground Black Pepper (1/4 tsp) , half of the Wright® Brand Smoked 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 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 Wright® Brand Smoked 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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Nutrition Per Serving
Calories
944
% Daily Value*
Fat
54.7 g
70%
Saturated Fat
31.2 g
156%
Trans Fat
0.0 g
--
Cholesterol
32.1 mg
11%
Carbohydrates
93.3 g
34%
Fiber
5.4 g
19%
Sugars
4.3 g
--
Protein
18.6 g
37%
Sodium
955.4 mg
42%
Vitamin D
0.1 µg
0%
Calcium
193.9 mg
15%
Iron
6.4 mg
36%
Potassium
412.9 mg
9%
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