Avocado Mac and Cheese
1.7/5 - (34 votes)

Serves 4-8



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  • 500 gr elbow pasta
  • 1½ 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 halved, pitted, peeled and diced (about 2 cups), divided
  • 5 ounces reduced fat sharp cheddar cheese from 10-ounce package, cut in ½-inch cubes
  • 1 tablespoon lime juice
  • ½ 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, 1½ 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 ½ 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.


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.