- 1 pound elbow macaroni
- 1 tbs Ahuacatlan Avocado Oil, garlic flavor
- 1 1/2 cups skim milk
- 3 small garlic cloves
- 1 cup flat-leaf parsley leaves
- 2 fully ripened Avocados from Mexico, halved, pitted, diced and divided in half
- 5 ounces reduced-fat sharp Cheddar cheese cut in 1/2-inch cubes
- 1 tablespoon lime juice
In large saucepan, cook pasta in salted water according to package directions.
In a small saucepan, combine Ahuacatlan Avocado Oil garlic flavor, milk and garlic. Bring to a boil; reduce heat; simmer for 5 minutes.
In a blender, add the parsley leaves, 1 1/2 cups of avocado pulp, the cheese, lime juice, and milk-garlic mixture; whirl until smooth.
Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add remaining 1/2 cup diced avocado; toss gently. Serve.