Try this Avocado Mac and Cheese recipe, or contribute your own.
Suggest a better description1. 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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1692 | ||
Calories from Fat: 1286 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.9g | 191 % | |
Saturated Fat 82.6g | 413 % | |
Monounsaturated Fat 43.9g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 347mg | 107 % | |
Sodium 1320.4mg | 46 % | |
Potassium 812.5mg | 21 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 58.2g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1692
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