March 27, 2015
Avocado Mac N Cheese
Ingredients
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1 pound elbow macaroni
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1 1/2 cups skim milk
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3 small garlic cloves
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1/4 teaspoon ground nutmeg
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1/4 teaspoon chili powder
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1 cup flat-leaf parsley leaves
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2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced, divided
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5 ounces reduced-fat sharp Cheddar cheese cut in 1/2-inch cubes
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1 tablespoon lime juice
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1/2 cup chopped chives
- In large sauce pot, cook pasta in salted water according to package directions.
- 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.
- Best when served the day of preparation.
