Stovetop Avocado Mac and Cheese
This Stovetop Avocado Mac and Cheese is a creamy, dreamy twist on a classic! A rich, cheesy sauce blended with avocado for the ultimate comfort food.
Servings: 4 servings
Ingredients
- 10 ounces dry elbow macaroni
- 2 cloves garlic minced
- 2 avocados peeled and pitted
- 2 tablespoons fresh lime juice
- 1/3 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded Pepper Jack cheese
- Fresh avocado chunks for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Add the dry elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a blender or food processor, combine the avocados, garlic, lime juice, cilantro, and a pinch of salt and pepper. Blend until smooth and creamy. Set aside.
- In the same large pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to form a roux. Gradually pour in the milk, whisking continuously until the mixture thickens and is smooth.
- Lower the heat and add the shredded Pepper Jack cheese to the milk mixture. Stir until the cheese is completely melted and the sauce is creamy. Season with additional salt and pepper to taste.
- Add the drained macaroni to the cheese sauce and stir to combine. Then fold in the avocado mixture until everything is well coated.
- Serve the Stovetop Avocado Mac and Cheese warm, garnished with fresh avocado chunks and extra cilantro, if desired. Enjoy your creamy, dreamy dish!
Equipment
- Large Pot
- Blender or Food Processor
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
- Whisk
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce as necessary.
- You can freeze leftovers in a freezer-safe container for up to 1 month; thaw in the refrigerator before reheating.