Avocado Mac N Cheese

  • 1 pound elbow macaroni

  • 1 1/2 cups skim milk

  • 3 small garlic cloves

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon chili powder

  • 1 cup flat-leaf parsley leaves

  • 2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced, divided

  • 5 ounces reduced-fat sharp Cheddar cheese cut in 1/2-inch cubes

  • 1 tablespoon lime juice

  • 1/2 cup chopped chives

  1. In large sauce pot, cook pasta in salted water according to package directions.
  2. Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes. When pasta is almost cooked, place in blender the parsley leaves, 1 1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add chives and remaining 1/2 cup diced avocado; toss gently. Serve hot or at room temperature.
  3. Best when served the day of preparation.
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