Avocado mac n' Cheese

By á-21898

Ingredients

• Ingredients
• 10 oz elbow macaroni
• 2 cloves garlic, minced
• 2 avocados, peeled and pitted
• 2 tbsp fresh lime juice
• 1/3 cup chopped cilantro
• salt and black pepper, to taste
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup almond milk (or regular milk)
• 2 cups shredded lowfat cheddar cheese

Preparation

Step 1

Bring a large pot of salted water to a boil. Cook the elbows in it until al dente, then drain and set aside.
Combine the garlic, avocados, lime juice, and cilantro in the food processor and pulse to combine until smooth and creamy. Season to taste with salt and black pepper. Set aside.
In a small saucepan, melt the butter over medium heat. Add in the flour and stir into the butter until it forms a paste. Whisk in the milk until smooth. Stir it with a wooden spoon until it starts to thicken. Add the cheese and stir until melted and creamy.
Place the macaroni in a large bowl. Add in the avocado sauce and stir to combine. Stir in the cheese sauce. Season to taste with salt and black pepper. Serve warm.
*The mac and cheese is best eaten the first or second day but won't keep for much longer than that.