Stovetop Avocado Mac and Cheese
Creamy, zesty stovetop mac and cheese made with avocado and Pepper Jack for a bright, spicy twist on a classic.
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 fresh cilantro chopped
- salt and pepper to taste (for avocado sauce and final seasoning)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded Pepper Jack cheese
- fresh avocado chunks for garnish, if desired
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8–10 minutes. Drain and set aside.
- While the pasta cooks, make the avocado sauce: combine the minced garlic, peeled and pitted avocados, lime juice, chopped cilantro, and a pinch of salt and pepper in a food processor or blender. Process until smooth and creamy; set aside.
- Make the cheese sauce: melt the butter in a small saucepan over medium heat. Whisk in the flour to form a smooth paste, then slowly whisk in the milk until smooth. Cook, stirring, until the sauce begins to thicken.
- Remove the saucepan from heat and stir in the shredded Pepper Jack until fully melted and the sauce is creamy.
- Place the drained macaroni in a large bowl. Toss with the avocado sauce until well coated, then add the cheese sauce and stir until the pasta is evenly coated and creamy. Taste and adjust salt and pepper as needed.
- Serve warm, garnished with fresh avocado chunks if desired.
Equipment
- Large Pot
- Colander
- food processor or blender
- Small Saucepan
- Whisk
- Wooden Spoon
- large mixing bowl
Notes
- The lime juice prevents the avocado from browning.
- Best eaten the first day for brightest color and texture.
- The pasta may darken slightly but will still be safe to eat the next day.
- Use Monterey Jack or white cheddar for a milder flavor if preferred.