• 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 the butter.
• Start adding the coconut milk a little at a time.
• When the roux starts to get a creamy texture, and all the coconut milk has been used, add the chicken stock a little at a time.
• You want to get the sauce to a level where it just sticks to the back of a spoon.
• Add the cheeses in batches and cook until melted.

Noodles

• Follow box instructions and drain noodles when cooked.

Finish the dish

• Pour the cooked noodles into the cheese sauce. Mix well.
• Serve and enjoy!