I'm sure everyone knows about mac and cheese, or mac & chi, as we like to call it. James always likes to get mac and cheese. I don't really like buying it. However, we both agree on avocados and cheese.
Then I got thinking - why not just make my own mac and chi - how hard could it be? Even James, who claims his cooking ability is limited to boiling water, making ramen, and cooking eggs, said he's made mac and cheese before. (Never mind him leaving out the Easy Mac part.) Fortunately, I saw this recipe from Two Peas and Their Pod. I knew it was meant to be.
I used Pepper Jack cheese, and we enjoyed the little bit of spice, but we would also have liked a bit of cheddar. Maybe next time, we'll use a Pepper Cheddar or use a mix of Pepper Jack and Cheddar. We also really liked the addition of avocado since it really adds a nice creaminess. Plus, the lime, garlic, and cilantro packed in some extra flavor. Give this Avocado Macaroni and Cheese a try and see what you think!
Yield: 8 servings
|16 ounces||macaroni elbows, uncooked|
|8 ounces||cheese, cubed, shredded, or sliced||I'd recommend a combo of white cheddar and pepper jack.|
|3 cloves||garlic, minced|
|2 tablespoons||lime juice|
- Gather all materials.
- Cook pasta following package directions, and then drain.
- Meanwhile, melt butter in a saucepan. Then whisk in flour to make a paste.
- Whisk in milk and add cheese to butter mixture. Continue stirring over heat until cheese melted and sauce creamy, then turn off heat.
- Mash avocado with lime juice, garlic, and cilantro until homogeneous.
- Toss together pasta, cheese sauce, and avocado mixture until pasta well coated.