AVACADO MACARONI AND CHEESE
Serves: 4-6
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired
Directions:
1. Bring water to a boil in a large pot.
Salt the water and add in macaroni. Stir and cook until Al Dente, about
8-10 minutes. Drain and set aside.
2. While the pasta is cooking, make the avocado sauce by placing the
garlic, avocados, lime juice, cilantro, salt and pepper into a food
processor or blender. Process until smooth and creamy. Set aside.
3. To make the cheese sauce, place butter in a small saucepan and
heat over medium heat. When butter is melted, whisk in flour to create a
paste. Whisk in milk until smooth. Stir with a wooden spoon until the
sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese
is melted and sauce is creamy.
4. Place macaroni in a large bowl. Pour the avocado sauce over the
macaroni and stir until well coated. Add the cheese sauce and stir until
macaroni is coated and creamy. Season with salt and pepper, to taste.
Serve warm. Garnish with fresh avocado chunks, if desired.
Note-the lime juice keeps the avocado from browning. The mac and
cheese is best eaten the first day, but it is still good the second day.
The pasta may turn slightly brown, but not bad. If you want a milder
flavor, you can use Monterey Jack or White Cheddar Cheese.
