It is creamy, rich and very healthy in so many ways. I like using pepperjack cheese, just to give it a little kick. But you can use colby cheese or just about any other white cheese if you aren't too keen on pepperjack.
Avocado Macaroni and Cheese
10 oz. dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tbsp. fresh lime juice
1/3 c. fresh cilantro, chopped
2 tbsp. butter
2 tbsp. flour
1 c. milk
2 c. shredded Pepper Jack cheese
Salt and pepper to taste
Fresh avocado chunks, for garnish, if desired
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.
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. 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.
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.
Chef’s 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.