I absolutely love avocados! They honestly may be one of my favorite things to eat. I thought it was crazy when I discovered this paring that I didn’t think of it sooner. It may seem a little weird at first but trust me it is so delicious. The avocado really helps to make Mac & Cheese even more creamy—I never thought that was possible! It’s definitely buttery and smooth but probably a dish I wouldn’t make on the regular since it is so rich.
You can really taste the avocado though…next time I may even omit the cheese sauce and just eat avocado pasta. Matt liked it but was craving a crunch to go along with it. I agree that it was in need of a salty crunch–maybe pancetta crumbles or garlic bread.
- 10 ounces dry elbow macaroni–I used the Barilla Carrots & Squash–the pasta offers 1 full serving of veggies per serving. Bonus.
- 2 cloves garlic–use your micro planer to grate the garlic right into your food processor
- 2 avocados, peeled and pitted
- 2 tablespoons fresh lime juice–I used lemon because it’s what I had on hand ( it’s important to use because it prevents the avocado from browning)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded Pepper Jack cheese–or your favorite–we like the spiciness that Pepper Jack offers
- Salt and pepper, to taste
- Reserved avocado chunks–to throw in at the end for garnish
- The original recipe calls for fresh Cilantro–1/3 cup–but I omitted it because Matt doesn’t like Cilantro. I also added a small pinch of cayenne pepper to the avocado mixture.
Necessary equipment: food processor
- Bring water to a boil in a large pot
- Salt the water (should taste the the ocean it’s so salty) and add macaroni
- Stir and cook until Al Dente according to package instruction
- In the meantime, make the avocado sauce by placing the garlic, avocados, citrus juice, salt and pepper into a food processor or blender. Pulse until smooth (remember to scrape down the sides so the mixture gets all the way smooth)
- To make the cheese sauce: add butter to a small saucepan and over medium heat.
- Once butter is melted slowly whisk in the flour–should resemble a paste this is called a roux
- Slowly whisk in milk until smooth.
- Stir mixture with a wooden/plastic spoon until the sauce starts to thicken (you should be able to run your finger down the back of the spoon when it’s thickened and your imprint will stay because the mixture is so thick)
- Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy
- Place macaroni in a large bowl. Add the avocado mixture over the macaroni and stir until well coated. Add cheese sauce and stir until macaroni is coated and creamy.
- Season with salt and pepper to taste. Serve warm and top with reserved avocado chunks.