Avocado Mac and Cheese The Best Recipes

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Avocado Mac and Cheese

"Avocado adds extra creaminess to this zesty, reduced-fat mac & cheese with chili powder, lime juice and chives."

Ingredients :

1 pound elbow macaroni
1 1/2 cups skim milk
3 small garlic cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon chili powder
1 cup flat-leaf parsley leaves
2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced, divided
5 ounces reduced-fat sharp Cheddar cheese cut in 1/2-inch cubes
1 tablespoon lime juice
1/2 cup chopped chives

Instructions :

Prep :	Cook : 6M	Ready in : 15M

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 in blender the parsley leaves, 1 1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; 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. Serve hot or at room temperature.
Best when served the day of preparation.

Notes :

Use linguine in place of elbow macaroni and add sautéed bay scallops; use rotini (spiral shape) in place of elbow macaroni and add steamed shrimp; add spring vegetables to basic recipe.

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