I love avocados!

There, I’ve said it for the whole internet to read. No take backs. I know many of you have the same relationship to avocado as I do. Don’t deny it, I’ve been browsing through Pinterest and have seen the evidence. I recently made a spicy avocado sauce for grilled steaks on Easter and wondered about some other ways to cook up this delicious fruit. I’m still doing some research on the avocado ice cream, but until then check out this mac ‘n cheese.

Ingredients

• 12 oz dry Elbow Macaroni
• 2 cloves of Garlic
• 2 Avocados
• 1/3 cup fresh Cilantro
• juice of one Lime
• 2 tbsp Butter
• 2 tbsp All-Purpose Flour
• 1 cup Milk (I used whole milk)
• 2 cups Pepper Jack Cheese (shredded)
• Salt (to taste)
• freshly ground Black Pepper (to taste)

What to do

Bring water to boil in a large pot. Salt the water and add the Macaroni. Cook al-dente. 8-10 min. Drain then set aside.

Meanwhile, for the Avocado Sauce: In a food processor add Avocado, Garlic, Cilantro, Lime juice, Salt, and Pepper. Blend until smooth.

For the Cheese Sauce: In a saucepan heat Butter on medium heat. When the butter is melted, whisk in the Flour. This will create a thick paste. Congratulations! You have just made a Roux. Next add the Milk and continue to whisk until smooth. Now you’ve got a basic Bechamel sauce. See how culinarily sophisticated mac ‘n cheese is.

Add the shredded Cheese and stir with a wooden spoon until melted and the sauce is creamy.

Put the cooked Macaroni in a large pot or bowl. Pour the Avocado Sauce over it and mix until well coated. Now add the Cheese Sauce and stir it up. Season with Salt and Pepper if it needs it. Garnish with cilantro or fresh avocado slices.

Serve & Enjoy!