Cook the noodles according to package instructions.

While noodles are cooking, prepare the rest of the recipe. Pulse the zucchini in a food processor, or grate it using a box grater. Heat a large skillet or thick bottomed pot over medium heat and add the bacon. Cook bacon until much of the fat has rendered. Remove bacon from the skillet and transfer to a cutting board, leaving the drippings in the skillet.

Reduce the heat to medium-low and add the zucchini and garlic. Cook for 2 to 3 minutes, until garlic is fragrant and zucchini begins to soften.

Add the light coconut milk and heat to just below a boil - you want the milk to be slightly steamy but not boil. Whisk in the flour 2 cups of the grated cheese, saving 1 cup of cheese for the end. Reduce the heat to low and continue cooking, whisking occasionally, until milk mixture is thick (a similar consistency to heavy cream is optimal).

Add the cooked macaroni noodles to the pan and stir well.

Stir in the chopped bacon and remaining cheese. Taste macaroni for flavor and add sea salt to taste. If you want to add even more cheese, go for it! If you’re gonna get wet, you might as well swim.