Rich and creamy, this take on classic macaroni and cheese is a treat. Rich in heart healthy fat from the avocado, it also contains protein and fiber making it indulgent yet nutritious. It is also high in calories, perfect for cancer patients who need to gain weight. A lightened version can be prepared using skim or almond milk in place of the whole milk and reduced amounts of butter and cheese. For added color and fiber, top with colorful steamed broccoli or your favorite vegetable.
- 16 oz. pasta
- 2 avocados, pitted and mashed
- 1 Tbsp. lime juice
- 1/2 tsp. salt
- 1 clove garlic, minced
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups whole milk
- 1 1/2 cups white cheddar, shredded
- 1/2 cup Gruyère cheese, shredded
- Cook macaroni per package directions.
- Combine avocado, lime juice, salt and garlic in food processor. Process until smooth. Set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes to make a roux.
- Gradually add milk to roux, whisking as you add. Cook on stovetop for 5-7 minutes, whisking regularly until roux thickens.
- Add avocado mixture to milk mixture while on stovetop and continue to cook for additional 5 minutes.
- Remove from heat and stir in shredded cheese.
- Once pasta is cooked, drain and add to cheese sauce.
Recipe in partnership with Cancer Support Community.
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Macaroni and cheese
I made this recipe using 1 cup (before cooking) elbow macaroni, half and half instead of whole milk, havarti cheese instead of Gruyère, and orange sharp cheddar instead of white cheddar since these are the things I had in the kitchen. It tastes delicious with some freshly ground pepper. I will make this again using the called-for ingredients precisely for a prettier effect. Thank you for providing an alternative macaroni and cheese recipe that uses avocados. It is very satisfying.