Instructions

• Fill a large pot with water and bring to a rolling boil. Add salt to the boiling water, then add 10 ounces dry elbow macaroni. Stir and cook until al dente, about 8–10 minutes. Drain the pasta in a colander and set aside.
• While the pasta is cooking, make the avocado sauce: place 2 cloves garlic (minced), 2 avocados (peeled and pitted), 2 tablespoons fresh lime juice, 1/3 cup chopped fresh cilantro, and salt and pepper to taste into a food processor or blender. Process until smooth and creamy. Transfer the avocado sauce to a bowl and set aside.
• Make the cheese sauce: in a small saucepan over medium heat, melt 2 tablespoons butter. When the butter is melted, whisk in 2 tablespoons all-purpose flour to form a smooth paste.
• Slowly whisk in 1 cup milk until the mixture is smooth. Continue stirring (use a wooden spoon or whisk) over medium heat until the sauce begins to thicken.
• Add 2 cups shredded Pepper Jack cheese to the thickened sauce and stir until the cheese is fully melted and the sauce is creamy. Remove from heat.
• Place the drained macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until the pasta is evenly coated.
• Pour the cheese sauce over the avocado-coated macaroni and stir until the pasta is fully coated and creamy. Taste and adjust seasoning with additional salt and pepper, if desired.
• Serve warm and garnish with fresh avocado chunks, if desired.