Here is a fresh new twist on the Mac and Cheese favorite we a grew up with.
1- lb. box of elbow macaroni
2- tsp. minced garlic
2 - avocados peeled and pitted
1 - lime juiced
2 - tbsp dried Cilantro
Salt and pepper to taste
2 - tbsp butter
2 - tbsp all purpose flour
1- cup milk
2 - cups shredded Pepper Jack cheese
1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook about 8-10 minutes. Drain and set aside.
2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice * see notes below, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.
3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.
4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm.
Note-the lime juice keeps the avocado from browning