Macaroni and cheese is one of my favorite high-carb comfort foods. You're never too old to love mac n' cheese, right? Try this California-inspired mac and cheese recipe with creamy avocados. There's only one word for this: Yum. Capital Y.
Vegetarian Macaroni and Cheese with Avocados. Recipe courtesy of Avocados from Mexico
Ingredients:
- 1 pound elbow pasta
- 1-1/2 cups skim milk
- 3 small garlic cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon chili powder
- 1cup flat leaf parsley leaves
- 2 ripe avocados, diced and divided
- 5 ounces reduced fat sharp cheddar cheese, cut in 1/2 inch cubes
- 1 tablespoon lime juice
- 1/2 cup chopped chives
Preparation:
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 the parsley leaves, 1-1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves in blender and 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.
Makes eight servings.
Nutritional information:
Per Serving: 365 calories, 15 grams protein, 12 grams fat, 49 grams carbohydrate
See also: Avocado nutritional information
Can't get enough of these late-summer avocados? Here's another unusual way to enjoy them - in America's favorite childhood meal, macaroni and cheese! It's received five stars when reviewed by readers, and I have to agree. This one's a keeper!