Coconut milk mac + cheese

  • 1 lb. dried mezzi rigatoni
  • 13.5 oz. coconut milk
  • 1 tablespoon flour
  • 1/2 teaspoon teaspoon turmeric
  • 1/4 teaspoon smoked paprika
  • 1 cup grated cheddar cheese
  • 1/4 cup bread crumbs
  • 2 tablespoon butter, melted
  • Salt + pepper
  1. Start by cooking the mezzi rigatoni to al dente according to your package instructions. Drain the pasta + return the pot to the burner.
  2. Pre-heat the oven to 350 degree Fahrenheit.
  3. Add the coconut milk to the pot + bring it to boil on medium heat. Reduce the heat to low + continue to stir until the milk slightly thickens. Add the flour + stir. The coconut milk should thicken considerably when you do.
  4. Continue stirring while adding the turmeric, smoked paprika + cheddar cheese. Allow the cheese to melt then add the rigatoni to the pot. Stir to make sure the sauce coats the pasta. Add salt + pepper to taste.
  5. Add the pasta + sauce to a shallow baking dish, + set aside.
  6. To make the topping combine the breadcrumbs + melted butter. Evenly top the mac + cheese with the breadcrumb mixture.
  7. Bake the mac + cheese in the oven until the breadcrumbs brown, around 20 minutes. Enjoy right away.