If you’re in search of a unique and vibrant twist on classic comfort food, the Tropical S’Mack and Cheese will be your new go-to. Infused with flavors of coconut, pineapple, and a medley of cheeses, this dish combines the best of tropical sweetness with the savory, creamy goodness of macaroni and cheese. Let’s dive into this unforgettable recipe that is sure to become a hit with your family and friends!
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The Best Tropical S’Mack and Cheese Recipe:
This Tropical S’Mack and Cheese isn’t your ordinary mac and cheese. It’s packed with an array of delicious cheeses—cheddar, mozzarella, feta, provolone, and smoked Gouda—all complemented by the exotic flavors of coconut flakes and pineapple. Whether you’re serving it as a comforting side dish or a satisfying main, this dish brings the perfect balance of sweet and savory.
Notes on Ingredients:
- Elbow Macaroni: The base of the recipe, but you can substitute with other pasta shapes if preferred.
- Pineapple: The sweet pineapple juice and rings add a fresh, tangy burst of tropical flavor.
- Coconut Flakes: Adds a slight crunch and subtle sweetness that pairs perfectly with the cheese.
- Cheese Selection: A mix of cheddar, mozzarella, provolone, smoked Gouda, and feta gives this dish its creamy, cheesy richness.
- Evaporated Milk: Enhances the creaminess, making the sauce extra luscious.
- Eggs: These bind the ingredients together while adding a custard-like texture.
How to Make Tropical S’Mack and Cheese:
- Cook the Macaroni: Begin by boiling the elbow macaroni in salted water according to the package instructions. Drain and return the pasta to the pot.
- Mix in the Butter: Stir in the unsalted butter with the warm macaroni until melted. Season with salt and pepper to taste.
- Incorporate the Cheeses: Add 1 cup of shredded cheddar, mozzarella, provolone, smoked Gouda, and crumbled feta. Mix well to evenly distribute the cheese.
- Add the Eggs and Milk: Pour in the evaporated milk and beaten eggs, mixing until fully combined.
- Infuse Tropical Flavors: Stir in ½ cup of reserved pineapple juice and ½ cup of coconut flakes for that unique tropical touch.
- Assemble the Casserole: Transfer the mixture into a 9×13-inch baking dish. Top with the remaining cheddar cheese and sprinkle more coconut flakes on top. Finish by arranging pineapple rings in a decorative layer over the dish.
- Bake to Perfection: Bake in a preheated oven at 350°F for 40-45 minutes until the top is golden brown and bubbly. Serve hot and enjoy the tropical twist!
How to Serve Tropical S’Mack and Cheese:
This tropical macaroni and cheese is best served hot, fresh out of the oven. It pairs well with grilled chicken, barbecue dishes, or as a stand-alone star. You can garnish with a few fresh pineapple chunks or a sprinkle of parsley for extra flair.
How to Store Tropical S’Mack and Cheese:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezer: You can also freeze this dish for up to 1 month. Be sure to wrap it well before freezing. To reheat, thaw overnight and bake in the oven until hot and bubbly.
Nutrition information
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 713.13 kcal | 36% |
| Total Fat | 38.77 g | 55% |
| Carbs | 61.27 g | 24% |
| Sugars | 8.03 g | 9% |
| Protein | 29.88 g | 60% |
| Sodium | 1751.38 mg | 88% |
| Fiber | 3.16 g | 11% |
| Saturated Fat | 23.5 g | 118% |
| Trans Fat | 0.27 g | – |
| Monounsaturated Fat | 10.53 g | – |
| Polyunsaturated Fat | 1.92 g | – |
| Cholesterol | 165.08 mg | 55% |
| Calcium | 610.58 mg | 76% |
| Magnesium | 72.13 mg | 19% |
| Potassium | 433.08 mg | 12% |
| Iron | 1.68 mg | 12% |
| Zinc | 3.9 mg | 39% |
| Phosphorus | 564.87 mg | 81% |
| Vitamin A | 377.87 mcg | 47% |
| Vitamin C | 9.29 mg | 12% |
| Thiamin B1 | 0.13 mg | 12% |
| Riboflavin B2 | 0.52 mg | 37% |
| Niacin B3 | 1.41 mg | 9% |
| Vitamin B6 | 0.23 mg | 16% |
| Folic Acid B9 | 41.32 mcg | 21% |
| Vitamin B12 | 1.28 mcg | 51% |
| Vitamin D | 0.7 mcg | 14% |
| Vitamin E | 0.86 mg | 7% |
| Vitamin K | 3.76 mcg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Tropical S’Mack and Cheese:
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works well. Just make sure to save the juice, as it adds moisture and flavor to the dish.
Can I make this dish ahead of time?
Yes, you can assemble the mac and cheese ahead of time and refrigerate it. When ready to bake, simply pop it in the oven and add a few extra minutes to the baking time.
Can I substitute the cheeses?
Feel free to experiment with different cheeses based on your preferences. However, the combination of smoked Gouda, provolone, and feta adds unique flavors to this recipe.
Is this dish suitable for vegetarians?
Yes! As long as you’re using vegetarian-friendly cheeses, this recipe is meat-free.
The Best Tropical S’Mack and Cheese Recipe
Ingredients
- 1 box of elbow macaroni
- 227 grams (1 can) of sliced pineapples save 1/2 cup of pineapple juice
- 3/4 cup of coconut flakes
- 1 12- ounce can evaporated milk
- 3 eggs
- ½ cup unsalted butter
- 2 cups cheddar cheese shredded and divided
- 1 cup mozzarella cheese shredded
- 2 tablespoons feta cheese crumbled
- 1 cup provolone cheese cut into small pieces
- ½ cup smoked Gouda cheese shredded
- 4 teaspoons salt divided
- 2 teaspoons black pepper
Instructions
- In a large pot or dutch oven, boil macaroni according to package directions, add 1 tsp of salt to the boiling water. Drain and return to the warm pot.
- Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
- Add 1 cup of cheddar, mozzarella, provolone, Gouda, and feta cheese. Mix well.
- Add eggs and evaporated milk, mix until fully incorporated.
- Pour in your 1/2 cup of pineapple juice and mix in the 1/2 cup of coconut flakes.
- Transfer to a 9×13-inch baking dish and top with the remaining cheddar cheese, coconut flakes. Spread a layer of pineapple rings on top before baking.
- Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
- Enjoy! A Tropical Smack to the Tongue
