Well, I've been MIA for a while because we just moved in June and I'm still unpacking and getting organized. Combine that with the fact that it's summer and I haven't always been as excited to cook as I usually am and suddenly, it's been months since I've posted a new recipe.
My family has even been complaining about my lack of enthusiasm in the kitchen and it's going to change. I'm ready to cook, bake and I'll be ready to feed homemade cookies to any neighborhood kids that walk through my door!
My kids haven't stopped talking about this "amazing mac & cheese" that they had at their new friends' home last week. I called Jen up today to ask for the recipe and was surprised at the secret ingredient... Coconut milk! It's a unique and easy recipe that we all loved and I hope you will too! Recipe from Jen Carroll...
1 (16 oz.) box of uncooked pasta (elbow macaroni or shells)
1 tsp. chicken bouillon
1 tsp. paprika
Half of a 13.5 oz. can of coconut milk (I used lite)
2 cups shredded cheese
salt and pepper, to taste
Boil pasta according to package instructions and drain. Return pasta to pot. Add chicken bouillon and paprika and mix well. Add shredded cheese and stir until cheese melts. Pour coconut milk over the pasta and stir until incorporated. Add more coconut milk if needed to reach the desired consistency. Season with salt and pepper to taste. Serves 5-6.
*** Since you'll have leftover coconut milk, may I suggest you use it to make Tropical Breakfast. It's SO good!