This macaroni and cheese recipe is the only one you'll ever need because it's the real deal! It's super creamy, extra cheesy, kid-friendly, and it's ready in 30 minutes!
Cook the elbow noodles in salted, boiling water in a large pot. While the noodles are cooking, make the cheese sauce. When the noodles are done, drain the water.
Melt the butter in a medium pot over medium-low heat. Add the flour to the melted butter and whisk it for about 3 minutes to make a roux.
Slowly pour in the coconut milk while whisking continuously. Let it heat up for a few minutes until it thickens.
Add the shredded cheese, garlic powder, onion powder, turmeric powder, cayenne pepper, salt, and black pepper. Keep stirring until all the cheese melts it's thick and creamy.
Pour the hot cheese sauce over the cooked noodles and mix it well so the cheese coats every noodle. Garnish with fresh parsley.
Notes
Store the leftovers in an airtight container in the fridge for 2-3 days or freeze it for a future meal.