How do you improve on one of the best dishes ever? ADD MORE CHEESE!
Before I get into this post, I need to address a major point for my gluten free audience. If you looked at this post, and thought to yourself, it is not gluten free. I began my gluten free journey some 2 years ago. I did not begin this diet because I had a medical condition that required it. I did a good amount of reading and I wanted to reduce the inflammation I was feeling in my hands. I live life pretty intuitively. If it works, do it and if it does not work, don’t do it. GO WITH YOUR GUT! My experience being gluten free has served me well. A couple months ago, however, I started having stomach issues. This went on for a while. My gut said, try adding some gluten back to my diet. I did and the problem went away almost immediately. My gluten intake is maybe a piece of bread at a meal or a plate of pasta. I do this 1 to 2 meals in the course of a week.
My family’s favorite dish that I make is my macaroni N cheese. I have really perfected the dish with my roux and the use of coconut milk for extra creaminess. The basic MAC N CHEESE recipe can be found here. Some of the fun variations I have come up with include a JALAPENO MAC N CHEESE SANDWICH a CAJUN version, and the ROUX recipe that started it all.
This Baked Mac N Cheese recipe essentially has one more step than making a basic mac N cheese. Simply make the mac N cheese as you normally do. When completed, the mac N cheese is layered into a baking dish with a middle layer of thick pieces of cheese added and more cheese added on the very top. It is then baked in the oven to get a good melt. YUM!
Building the Baked Mac N Cheese.
The Baked Mac N Cheese Plated.
Baked Mac N Cheese
This Baked Mac N Cheese raises your mac n cheese to the next level by adding layers of cheese through layers of mac n cheese topped with more cheese.
- 2 Lbs Noodles
- 3 Tbsp Butter
- 3 Tbsp All-purpose Flour
- 2 Tsp Salt
- 2 Tsp Pepper
- 2 Tsp Smoked Paprika
- 25 Ounces Coconut Milk
- 16 Ounces Tilamook Cheddar Shredded reserving 4 slices
- 8 Ounces Mozzarella shredded
Heat a dutch oven or skillet on medium heat. Add the butter and melt. Once the butter is melted, add the flour. Stir until the flour has fully absorbed by the butter. Start adding the coconut milk a little at a time allowing the roux to pick it up. When the roux is has a creamy texture, enough milk has been added. Add the majority of each of the cheeses in 2 to 3 steps. Keep mixing until it fully melts.
Make the noodles following box instructions and drain noodles.
Pour the cooked noodles into the cheese sauce. Mix well.
Spray a baking dish with cooking spray. Pour in half the noodles. Next, add in the the 4 slices of the cheddar cheese. Cover with the rest of the noodles. Top with the remaining cheese. Place in a 325 degree oven and bake for 25 - 30 minutes.
Serve and enjoy!