Real Recipes From Real Home Cooks ®

baked coconut mac n cheese

Recipe by
Desiree Stone
Dalton, PA

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.

yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For baked coconut mac n cheese

  • 8 oz
    whole wheat elbows
  • 8 oz
    cabot sharp cheddar cheese, shredded
  • 2 Tbsp
    organic coconut oil
  • 2 Tbsp
    unbleached flour
  • 1/2 Tbsp
    ground mustard
  • 1 tsp
    sea salt
  • 1 tsp
  • 1/2 c
    heavy cream
  • 1 1/2 c
    unsweetened almond milk
  • 1 pkg
    ritz crackers, crushed

How To Make baked coconut mac n cheese

  • 1
    Preheat oven to 350 degrees. Spray 2 quart baking dish with cooking spray and set aside.
  • 2
    Cook pasta according to package directions (al dente). Note: Make sure pasta water is salted well to prevent sticky pasta.
  • 3
    Combine 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.
  • 4
    Drain pasta, return to pot and add shredded cheese. Put pasta into baking dish and pour sauce over top.
  • 5
    Top with crushed ritz crackers and bake for 30 minutes. After baking, let set for 5 minutes and serve.