Mac and Cheese with Coconut Milk

Mac and Cheese with Coconut Milk

Ok, so if you are wondering. I am still very committed to weight loss. I’m down 6 pounds actually. I even had this mac and cheese with coconut milk last week. I’m not planning on eating so much carbs and cheese on a regular basis, but we had a kid birthday, and in our house they get to pick dinner on their birthday. She picked mac and cheese. I could have made two dinners… but who want’s to do that? Being diagnosed as lactose intolerant I decided to make some adjustments to make this a little easier to stomach. The solution was to omit butter and substitute the milk for coconut milk. The boxed kind, not the full fat canned stuff.

I was a little hesitant, and I figured that everyone would think something was wrong. I was mostly concerned that the kids would think I ruined the birthday party, but… no one noticed. I had to actually point it out to them! They were just as shocked as I was. I call that a success!

mac and cheese with almond milk

So, weight loss will come… but this was a fun cheat. Mac and Cheese with Coconut Milk was a perfect treat with my girl on her birthday! You should give it a try when you’re in the mood for some ooey gooey goodness. Mac and Cheese with Coconut Milk is the way to go!

Mac and Cheese with Coconut Milk
Serves 8
Enjoy your favorite recipes, with some adjustments! Replace the milk for coconut milk! I made the switch with my mac and cheese with coconut milk. No one knew!
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473 calories
52 g
30 g
23 g
18 g
17 g
226 g
374 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 473
Calories from Fat 193
% Daily Value *
Total Fat 23g
Saturated Fat 17g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg
Sodium 374mg
Total Carbohydrates 52g
Dietary Fiber 4g
Sugars 3g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 lb bag of small shell pasta (or desired pasta)
  2. 2 cups coconut milk
  3. 2 tablespoons cornstarch
  4. 2 tablespoons cold water
  5. 2 teaspoon powdered mustard
  6. 2 teaspoon garlic powder
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon black pepper
  9. 2 cups shredded cheddar cheese
  10. 1 head broccoli
  1. Cook pasta in a large pot according to package directions and drain.
  2. Meanwhile, stir together cornstarch and cold water in a cup or small bowl until a smooth paste forms. Set aside.
  3. Bring coconut milk to a low boil in a medium sauce pan. Using a whisk stir cornstarch mixture into hot milk. Continue to stir until mixture thickens. Reduce heat and simmer. Add mustard, garlic powder, salt, pepper and cheese. Stir until cheese melts.
  4. Add cheese sauce to cooked and drained pasta. Roughly chop the tips off the broccoli head and fold into pasta with a wooden spoon.
  5. Pour pasta into a 2.5 quart baking dish. Cover and bake for 30 minutes at 375 degrees F. Cool slightly and serve warm.
  1. Slurry - a smooth paste mixture made from a 1:1 ratio of cornstarch and water.
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  1. I was browsing mac-n-cheese with Almond Milk and I came across your page. This recipe sounds really good. I like the dash of broccoli added. I’m going to pin this for later.

  2. If you use Dreamfields Low-Carb Pasta Elbows then you not only reduce the calories, but the carbs are only 5, rather than 45 per serving. I’ve been using it for years and can’t tell the difference, but be sure to not overboil it.

    1. Author

      Thanks Cathi! I’m going to the store today, and I’m going to look for it! Awesome!

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