This healthy macaroni and cheese recipe is a flavorful twist on the classic comfort food, with a blend of warm spices and creamy coconut milk. The whole wheat macaroni provides fiber and nutrients, while the reduced amount of cheese and use of coconut milk instead of cream make this version lighter and healthier than traditional macaroni and cheese recipes.
- 1 pound whole wheat macaroni
- 1 can of coconut milk
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Optional: chopped fresh cilantro for garnish
- Cook the macaroni according to the package instructions until al dente, then drain and set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the curry powder, cumin, cinnamon, and cayenne pepper, and stir until fragrant.
- Add the can of coconut milk and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally.
- Add the shredded cheddar cheese to the saucepan and stir until melted and well combined with the coconut milk mixture.
- Add the cooked macaroni to the saucepan and stir until the macaroni is well coated with the cheese and coconut milk sauce.
- Season with salt and pepper to taste.
- Garnish with chopped fresh cilantro, if desired.