baked coconut mac n cheese
I got this recipe online and fell in love with the flavors. I soon found that a few adjustments and ingredient changes made this dish irresistible. I will never go back to making traditional Baked Macaroni and Cheese! I hope you all enjoy this side as we have.
prep time
10 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- PASTA
- 8 ounces whole wheat elbows
- 8 ounces cabot sharp cheddar cheese, shredded
- SAUCE
- 2 tablespoons organic coconut oil
- 2 tablespoons unbleached flour
- 1/2 tablespoon ground mustard
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/2 cup heavy cream
- 1 1/2 cups unsweetened almond milk
- TOPPING
- 1 package ritz crackers, crushed
How To Make baked coconut mac n cheese
-
Step 1Preheat oven to 350 degrees. Spray 2 quart baking dish with cooking spray and set aside.
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Step 2Cook pasta according to package directions (al dente). Note: Make sure pasta water is salted well to prevent sticky pasta.
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Step 3Combine oil and flour in a small sauce pan until smooth. Add remaining ingredients. Stirring constantly, bring to a slight boil or simmer. Remove from heat when slighly thickened.
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Step 4Drain pasta, return to pot and add shredded cheese. Put pasta into baking dish and pour sauce over top.
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Step 5Top with crushed ritz crackers and bake for 30 minutes. After baking, let set for 5 minutes and serve. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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