SAN DIEGO (CBS 8) - I was introduced to the original version of this recipe from one of the ladies at work, and after making it with great results I was inspired to make my own version with some of my favorites like BACON!
I really love the use of avocados in this recipe. Not only does it give great eye appeal, it's a creative way to showcase avocados other than in a salad. And after all who doesn't love mac and cheese? This is a great side dish or entrée. Enjoy!
10 to 13 ounces multi grain elbow macaroni
1 tbsp each: minced garlic, shallots
2 California avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
1 1/2 tablespoons of each - olive oil, butter
2 tablespoons all-purpose flour 1 tsp each - salt, onion powder ½ tsp pepper
1 cup plain soy milk heated (or fat free Half and Half)
2 cups shredded light pepper jack cheese or sharp white cheddar cheese
Fresh avocado chunks, crumbled bacon (optional)
Cook pasta according to package directions for al dente, remove from heat drain and return to pot, set aside.
Place the garlic, shallots, avocado, fresh lime juice and cilantro in a food processor and pulse until smooth and creamy.
Place olive oil in a large saucepot heat on medium, add butter. Once melted whisk in flour, salt, onion powder and pepper . Pour in heated milk and continue whisking. Once sauce has thickened somewhat reduce heat to medium low and stir in cheese until melted. Stir in macaroni until well coated, followed by the creamed avocado mixture. If using avocado chunks, gently toss with a little lime juice just before gently folding into macaroni and cheese. Top with crumbled bacon if using and serve hot.