Not Your Mama's Mac & Cheese

Macaroni and cheese is one of my hands-down all-time favorite comfort foods. My mom used to make Velveeta Shells and Cheese, which I thought was wonderful ... when I was about 11. I've matured a bit since then, or at least my taste buds have, and since I can't eat processed cheesefood anymore anyway, I had to find a way to make my own mac and cheese.

A decade and half a dozen recipe variations later, I have found an amazing cheesy macaroni dish that not only soothes my nostalgic comfort cravings, but tastes absolutely delicious.

Decadent Macaroni and Cheese

4 qt water
1¼ t salt, divided
5 slices bacon, coarsely chopped
½ lb dry macaroni
2 T flour
½ c unsweetened coconut milk
1 c unsweetened soymilk
6 oz goat's milk cheddar, cut into ½-inch cubes
4 scallions, sliced into rings (green parts only)

1. Bring water and 1 t salt to a boil.
2. Meanwhile, fry bacon in the bottom of a large sauce pan, stirring frequently, until browned. Drain grease, reserving 2 T.
3. Cook macaroni in salted water for 6-8 min, or until it reaches desired tenderness. Drain well.
4. Over medium heat, stir flour and remaining ¼ t salt into reserved bacon grease.
5. Stirring constantly, pour in coconut milk and soymilk. Bring to a boil.
6. Add cheese, scallions, and cooked macaroni. Stir together over low heat until cheese has melted and pasta is well coated.

Serves 3-4.

Note: Although I usually I "translate" my recipes into standard, mainstream ingredients, I've left this one as I actually made it. I don't really know what it would taste like with cow's milk ingredients--if I could still eat them, I probably never would have thought to try creating this recipe.