California Avocado, Bacon and Cheddar Macaroni and Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (18)Loading... Leave a comment
avocado bacon cheddar macaroni and cheese recipe

Total Time: 1 h

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 960
Total Fat 45g
Saturated Fat 17g
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 13g
Cholesterol 80mg
Sodium 1130mg
Total Carbs 0g
Dietary Fiber 8g
Total Sugars 0g
Protein 39g
Potassium 880mg
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Start cooking

Serves: 4

1 tsp. salt, plus more for cooking pasta 1 lb. fusilli (corkscrew) pasta 3/4 lb. low sodium bacon 3 cups half and half 2 cups firmly packed low fat shredded sharp cheddar cheese 1/4 tsp. freshly ground black pepper 1 ripe Fresh California Avocado, seeded, peeled and diced 1 large fresh tomato, finely diced 1/2 cup thinly sliced green onions, white and green parts, optional
  1. Bring a large (6- to 8-quart) pot of water to a boil. Salt generously. Stir in pasta and cook according to package directions. Drain and return to the empty pot.
  2. Meanwhile, place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add bacon and sauté until browned and crispy, about 5 minutes. Remove pan from heat and, using a slotted spoon or spatula, remove bacon from pan and drain on paper towels. Let bacon cool then finely dice.
  3. Pour off fat from pan (into a heatproof container) and return pan to medium-high heat. Add heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower heat to medium and continue to simmer until the cream is slightly reduced, about 3 minutes.
  4. Add cheddar cheese and bacon. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture is thickened, about 3 minutes. Season with salt and pepper.
  5. Gently stir in the diced avocado and tomatoes.
  6. Pour the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer 1 minute to thicken the sauce and allow pasta to absorb the flavors, stirring now and then.
  7. Serve in individual bowls topped with a sprinkle of sliced green onions.

Copyright © 2013, Lisa Schroeder

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Other Topics