This mac and cheese uses coconut milk to create an extra creamy, silky sauce that coats every noodle. Combined with good sharp cheddar and a touch of garlic and mustard powder, it is comfort food at its absolute best. Kids and adults alike will clean their plates.
Ingredients
- 1 lb small elbow semolina pasta
- 2 cups shredded sharp cheddar cheese
- ½ cup coconut milk (canned)
- ½ cup milk of choice
- 2 tbsp butter
- 2 tbsp unbleached all purpose flour
- ½ tsp garlic granules
- ½ tsp mustard powder
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Cook the pasta according to package directions. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the coconut milk and regular milk. Cook for 3 to 4 minutes, whisking constantly, until thickened.
- Remove from heat. Stir in the cheese, garlic granules, mustard powder, salt, and pepper until the cheese is completely melted and the sauce is smooth.
- Add the pasta and stir to coat. Serve immediately.
Notes
- The coconut milk adds richness without a strong coconut flavor. It just makes the sauce extra silky.
- Top with breadcrumbs and set oven to broil and cook for 2 minutes for a crispy topping.
- Use brown rice elbows for a gluten-free version.
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