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Avocado Mac and Cheese

Serves 4-8


  • 500 gr elbow pasta
  • 1-1/2 cups skim milk
  • 3 small garlic cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon chili powder
  • 1 cup flat leaf parsley leaves
  • 2 fully ripened Avocados from Mexico halved, pitted, peeled and diced (about 2 cups), divided
  • 5 ounces reduced fat sharp cheddar cheese from 10-ounce package, cut in 1/2-inch cubes
  • 1 tablespoon lime juice
  • 1/2 cup chopped chives


  1. In large sauce pot, cook pasta in salted water according to package directions.
  2. Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes.
  3. When pasta is almost cooked, in the blender place the parsley leaves, 1-1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth.
  4. 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.
  5. Preparation and cooking time is about 15 minutes. Best when served the day of preparation.
  6. Variations: Use linguine in place of elbow macaroni and add sautéed bay scallops; use rotini (spiral shape) in place of elbow macaroni and add steamed shrimp; add spring vegetables to basic recipe.