Mama Wood’s Mac and Cheese (not your Mother’s mac and cheese)

Macaroni and cheese has a long cultural meaning in the United States. when we were poor college students, we survived on 19C boxes of Kraft mac and cheese. Today, it has become the epitome of comfort food.
This mac and cheese will knock your socks off. the creaminess of the coconut milk and cream cheese will leave you with an empty dish, wanting more! Let me know how you like it!!
Ingredients
17.6 ounces of Organic Penne Rigate Pasta
8 ounce block of cream cheese
13.88 ounce can of coconut milk
6 ounces of smoked gouda cheese (I found hickory smoked bourbon gouda at Wal Mart) shredded
1 cup of regular Colby/jack shredded cheese
6 ounces of aged white cheddar –shredded
6 ounces of aged Parmesan or Asiago — shredded
1 stick butter
1/4 cup flour
Process
Heat oven to 375 degrees Fahrenheit
Prepare pasta as instructed on package. drain, then sit aside.

In medium sized sauce pan add stick of butter, melt over low heat. whisk in 1/4 cup of flour, slowly as not to lump the flour. once the flour is incorporated, add the can of coconut milk, whisking until smooth. add cheeses in until fully incorporated.

Add pasta and fully incorporate.

Spray 11 x 8 casserole dish with spray oil.
Pour cheese and mac mixture in to the prepared pan.

Bake 375 for 30-40 minutes until bubby

Optional–Add cooked, crumbled bacon on top and serve. I add the bacon, when the mac and cheese is a meal. if a side dish, then it is optional

if a meal, add a Malbec, Pinot Noir or light red. Blanc, fruity Chardonnay or Blanc de Blanc