Avocado Mac and Cheese

Avocado Mac and Cheese

  • 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.