Avocado Mac and Cheese

Good evening, bloggies!  Hope you had a great weekend.  Ours was filled lindy-hop, tacos, and a surprise rendez-vous with friends while purchasing our solar viewers for the eclipse :)  We started off at the 7th Avenue food truck event then cruised over to Barrio to see the moon take a bite out of the sun and relax with friends.


As you may know, Mr. Food for Todd and I like mac and cheese a lot (OK, a lot a lot), but with the cheese and buttah and occasional quart of cream, it's not something we make all the time.  This mac and cheese is different though.  While it calls for 2 cups of cheese, it's still pretty wholesome and a unique way to get some good avocado fat into your day!


Plus, it comes together lightening-fast, doesn't require any chopping, and is just as tasty the next day :)  Don't miss out on this one!

Avocado Mac and Cheese

From Two Peas and Their Pod, Serves 4

10 ounces dry elbow macaroni (we used whole wheat/veggie-flavored bows)
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 (we used nonfat)
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste

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.