I’m always looking for ways to change macaroni and cheese. I love making it home made and I love it in it’s original form but when I saw Avocados from Mexico make this recipe I had to share it with everyone. I’m not sure my kids would eat it, I’ll have to ask my husband if he would eat it, but I know for a fact I sure would eat it. I love avocados.
Avocado Macaroni & Cheese Recipe
8 ounces wagon wheel pasta
3/4 cup skim milk
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1/2 cup thawed frozen peas
3/4 cup diced sharp white cheddar cheese (about 4 ounces)
1-1/2 teaspoons lemon juice
1/2 teaspoon salt
In large sauce pot, cook pasta in salted water according to package directions.
Meanwhile, in small saucepan heat milk until hot; remove from heat, set aside.
Reserve 1/2 cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese and lemon juice; gradually add hot milk; blend until smooth.
Drain pasta; return to sauce pot.
Stir in cheese sauce; add remaining 1/2 cup diced avocado; toss gently.
Yield: about 5-1/2 cups
This recipe provided by Avocados from Mexico.