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Creamy Coconut Milk Homestyle Macaroni Casserole
Recipes
Creamy Coconut Milk Homestyle Macaroni Casserole
12 servings
1 hour total (Active 30 minutes)

Ingredients

  • 16 oz elbow macaroni pasta
  • ½ cup + 2 tablespoons plant-based butter
  • 6 tablespoons all-purpose flour
  • 5 cups canned coconut milk (not lite)
  • 1 cup vegetable stock (or broth)
  • 3 tablespoons Dijon mustard
  • 1 cup nutritional yeast
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons pepper
  • 1 cup panko bread crumbs
  • Cooking spray

Steps

    1. Bring water to a boil for pasta. Cook pasta 7 minutes, then drain and set aside.
    2. Melt ½ cup butter in 4-quart stockpot on medium. Sprinkle in flour. Cook 2–3 minutes, whisking continuously until smooth and golden.
    3. Combine coconut milk and stock; pour mixture slowly into pot, whisking continuously until blended and smooth. Simmer 8–10 minutes, whisking occasionally, until mixture begins to thicken.
    4. Preheat oven to 400°F. Remove pot from heat. Add mustard, yeast, onion powder, garlic powder, paprika, salt, and pepper; whisk until blended. Stir in pasta until well coated.
    5. Melt remaining 2 tablespoons butter; combine with bread crumbs and stir until coated.
    6. Coat 13- x 9-inch baking dish with spray. Spread pasta mixture in even layer in dish, then sprinkle evenly with bread crumb mixture. Bake 20 minutes or until topping is golden. Let stand 5 minutes before serving.
    Chef's Tip: Undercooking pasta is best when recipes call for it to be cooked again.

Amount per 1⁄12 recipe serving: Calories 320, Total Fat 21g, Sat Fat 14g, Trans Fat 0g, Chol 0mg, Sodium 490mg, Total Carb 24g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 6%, Calc 0%, Iron 10%, Potassium 4%