Macaroni "N Cheese

Is there anything more comforting than Macaroni ‘N Cheese?  I don’t think so.  The fun part of making this recipe is once you have learned to make the roux, you can use whatever cheese you have, want and you can add any additional ingredients you can think of.  The key is getting the roux right.  It starts with butter and flour and then you can use cream, milk and in this case a combination of coconut milk and chicken broth which makes for a healthier end product.

If you want a thicker consistency then use 1 more tbsp of flour than butter.  The base recipe calls for equal parts of butter and flour.  I think this recipe is pretty healthy since the only fat is from 3 tbsp of butter.  I am not counting the coconut milk as fat.

Recipe
Macaroni ‘N Cheese:
Ingredients:

• 2 boxes of elbow macaroni
• 3 tbsp butter 
• 4 tbsp flour
• 1 – 15 oz can of coconut milk
• 1 – 2 cups of chicken stock
• 3 oz Velveeta white cheese
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup of shredded mozzarella
• salt and pepper to taste
• good pinch of cayenne

Directions:
Cook pasta at most to al dente because it will cook more when combined with the cheese mixture.  Drain and set aside.  In a pan on medium heat, melt the butter and the flour.  Cook for 1 minute.  Add the coconut milk and stir until full incorporated.  Then, begin adding the chicken stock a little at a time.  You are looking for a consistency that the liquid sticks to your stirring spoon, not watery.  This comes with experience.  The mixture does thicken up as you cook it.  Then add the cheese a little at a time.  I put in all the Velveeta to start and then added each cheese about a third at a time.  Once fully combined, add the pasta and mix well.  Enjoy!