AVOCADO MAC AND CHEESE

Avocado Mac and Cheese image

Avocado adds extra creaminess to this zesty, reduced-fat mac & cheese with chili powder, lime juice and chives.

Provided by Avocados from Mexico

Categories Trusted Brands: Recipes and Tips Avocados from Mexico

Time 15m

Yield 6

Number Of Ingredients 10

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Ingredients

1 pound elbow macaroni
1 ½ cups skim milk
3 small garlic cloves
¼ teaspoon ground nutmeg
¼ teaspoon chili powder
1 cup flat-leaf parsley leaves
2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced, divided
5 ounces reduced-fat sharp Cheddar cheese cut in 1/2-inch cubes
1 tablespoon lime juice
½ cup chopped chives

Steps:

In large sauce pot, cook pasta in salted water according to package directions.
Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes. When pasta is almost cooked, place in blender the parsley leaves, 1 1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add chives and remaining 1/2 cup diced avocado; toss gently. Serve hot or at room temperature.
Best when served the day of preparation.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 67.3 g, Cholesterol 6.2 mg, Fat 12.8 g, Fiber 7.4 g, Protein 19.6 g, SaturatedFat 2.7 g, Sodium 186.7 mg, Sugar 5.9 g