Stovetop Avocado Mac and Cheese

 Stovetop Avocado Mac and Cheese
Original Post Source twopeasandtheirpod.com

I love avocado. I love mac and cheese. I should love this. FAIL.




On to the comments....

• How long will this hold?
• Best to eat same day
• Needs spice - tastes too limey
• Needed more pasta than recipe stated
• Leftovers taste great cold as pasta salad
• Use a tasty cheese such as jack or fontina to add flavor
• Use less cilantro
• Needs more garlic
• Too much lime
• Needs more flavor - perhaps cayenne or cumin

My trial

• Since there was too much sauce and I didn't have more pasta, I added broccoli to my dish. 
• I found I had to continually add more salt to gain flavor
• I only had whole wheat pasta, whole wheat flour and skim milk - could be a reason why this wasn't as tasty and it didn't really thicken
• I didn't do the cute avocado garnish - probably would have made it better

It has a weird creamy consistency vs the gooey delicious mac and cheese taste I prefer. If you want a lighter pasta with cream sauce, I say this is a good option but if you wanted MAC AND CHEESE, this is a no go.

Recipe (source twopeasintheirpod.com):

Stovetop Avocado Mac and Cheese

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Creamy, cheesy, and easy Avocado Mac and Cheese!

ingredients:

10 ounces dry elbow macaroni
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
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired

directions:

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.

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.