Homemade Macaroni and Cheese

My very own mac and cheese yum!

Throughout the month of November we will be posting recipes for all of your favorite Turkey Day dishes and showing you how you can work coconut oil into each one of them.  Mac and cheese is one of my favorites.  I love making mac and cheese in individual dishes for each guest at the table.  You don’t have to, you can always bake in a large dish instead of individual dishes. Don’t worry, your mac and cheese won’t taste like coconut! Here is my favorite recipe.




Homemade Macaroni and Cheese

Adapted from this recipe

Double yum!

Serves 4 (double or triple for Thanksgiving)

  • 2 cups pasta, with nooks & crannies for holding the sauce
  • 4 tablespoons Kelapo coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup onion, chopped finely
  • 4 tablespoons flour
  • 2 cups milk
  • 2 cups sharp cheddar cheese, grated
  • 2/3 cup sharp cheddar cheese, cubed
  • 1 teaspoon chives, chopped, mostly for color
  • 1/2 teaspoon red pepper flakes (optional)

Preheat oven to 350 degrees.
Cook pasta in boiling water until al-dente. Drain and set aside.
Warm milk in microwave.
In a medium sauce pan melt coconut oil. Add salt, pepper, and chopped onion.  Saute on medium heat until the onion is transparent and soft.
Sprinkle the flour on top and stir until completely mixed in.
Add the warm milk in 3 additions, stirring constantly.
After all milk is mixed in, continue heating mixture over medium heat until it is thick and bubbly.
Remove from heat and then stir in grated cheese, chives, and red pepper flakes.
Add the drained pasta and mix well.
Fold in the cubed cheddar cheese.
Pour into 4 onion soup bowls, greased with coconut oil.
Bake for 20-25 minutes or until heated through.
– JR
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