Thai Mac and Cheese

Mac and Cheese...with a twist!

• Ready In: 55 mins
• Serves: 8
• Yields: 1 pan

Ingredients

• 1  lb whole wheat pasta
• 1  tablespoon salt
• 3  tablespoons butter
• 2  tablespoons coconut oil
• 1  medium  jalapeno, coarsely chopped, with some seeds to taste
• 1  medium gingerroot, peeled and coarsely chopped
• 4  garlic cloves, peeled and coarsely chopped
• 1  medium onion, diced
• 1  medium red bell pepper, diced
• 1⁄4 cup whole wheat flour
• 4  ounces Thai red curry paste
• 15  ounces coconut milk (not light)
• 2  cups vegetable broth
• 8  ounces cheddar cheese, grated
• 8  ounces monterey jack cheese, grated
• 3⁄4 cup  breadcrumbs
• 2  tablespoons coconut oil, melted
• 1⁄4 lb fresh spinach, chopped

Directions

1. Boil 4 quarts of water. Add salt and pasta, and cook to box instructions, about 7 minutes. Drain.
2. Place garlic, ginger, and jalapeno in food processor and pulse until minced.
3. Heat the broiler to high.
4. In a large pot, melt butter and 2 tbsp coconut oil over medium-high heat. Saute the onion and red pepper until starting to soften, about 5-7 minutes. Add garlic mixture and cook for an additional minute.
5. Whisk in the flour and continue whisking for about 1 minute. Add the curry paste and keep whisking until combined.
6. Add coconut milk and broth. Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
7. Off heat, whisk in the cheeses and spinach and stir until melted. Add the pasta and toss to combine.
8. Toss the panko with the melted coconut oil.
9. To assemble, pour mac and cheese into a broiler-safe casserole dish, sprinkle with topping, and broil until browned.