September 5, 2010

Avocado Mac n Cheese

I didn't think this sound very good from the name, but I WAS WRONG!! It's a yummy, fun twist on regular mac n cheese. :)

Avocado Mac n Cheese from Avocados from Mexico:

8 ounces wagon wheel pasta

3/4 cup skim milk

1 fully ripened avocado from Mexico, halved pitted, peeled and diced

1/2 cup thawed frozen peas

3/4 cup diced sharp white cheddar cheese (about 4 ounces)

1-1/2 teaspoons lemon juice

1/2 teaspoon salt

In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in small saucepan, heat milk until hot; remove from heat, set aside. Reserve 1/2 cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese and lemon juice; gradually add hot milk; blend until smooth. Drain pasta; return to sauce pot. Stir in cheese sauce; add remaining 1/2 cup diced avocado; toss gently.

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