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 (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.

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.

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.

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.

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.

Serve hot and enjoy!