I found a neat little recipe from Maria of Two Peas & Their Pod on how to make stove top avocado mac and cheese! For a quick delicious meal check out how you can add a twist to simple the classic dish.



At first glance the green mac and cheese already sold me, but after reading that the ingredients include lime and cilantro I couldn’t wait to recreate this dish to test out my taste buds. I chose to substitute the milk with Almond Breeze’s new almondmilk coconutmilk blend. I also cut the amount of cheese (the avocados were creamy enough). Here’s my take on Maria’s recipe.



Ingredients
16 ounces elbow macaroni
3 small garlic cloves, minced
2 avocados, diced
2 tablespoons lime juice
1/3 cup fresh cilantro, chopped
2 tablespoons butter
1 cup Almond Breeze almondmilk coconutmilk blend
2 tablespoons of whole wheat flour
8 oz pepper jack cheese (shredded or sliced)
salt and pepper to tase



Directions
In a large pot bring water to boil. Add salt and macaroni and boil for 8 mins.

Make the creamy avocado sauce by combining garlic, cilantro, lime juice, salt and pepper into a food processor or blender until smooth.

Drain pasta and set aside.

Now in a sauce pot, melt butter on medium heat. Add flour while whisking into a paste. Immediately, add almondmilk coconutmilk blend and be sure to continue to whisk until milk is smooth. Slowly mix with a spoon until sauce thickens. Add paperjack cheese and mix until completely melted.

Combine macaroni, cheese sauce and avocado sauce into a large bowl. Toss until macaroni is evenly covered. Add salt and pepper to taste and garnish with chunks of avocado and cilantro.



Hope you like it!