California Avocado Parmesan Macaroni and Cheese

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This creamy stovetop macaroni and cheese features mashed California Avocados and a decadent Parmesan cheese sauce to create a delicious twist on a traditional staple.

I love adding mashed avocados to my macaroni and cheese, they make the dish both richer and creamier. 

First, the macaroni pasta is coated in a creamy cheese sauce made up of a blend of Parmesan and a little bit of mozzarella for texture. You’ll see these cheeses pair really well with avocados. Also, the white color of the sauce allows you to really see the fruit’s vibrant color.

After the macaroni is sufficiently coated in cheese sauce, I lightly mash very ripe California Avocados directly into the dish. I prefer this method over doing a puree because you get a few small chunks of avocados mixed in with the pasta and you don’t lose the green from the fruit. 

I also wanted to avoid cooking the avocados. If you cook the avocados with the cheese sauce, the avocados will lose some of their color and the dish can turn slightly bitter. By adding them to the pasta while it’s still hot, you’re able to warm up the avocados without risking that the sauce will turn bitter. 

With the incoming cooler weather, this hearty and comforting pasta dish is perfect for keeping you warm and full. And even better, the dish comes together in under 30 minutes!



California Avocado Parmesan Macaroni and Cheese Recipe

Serves: 4

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes


  • 8 oz. elbow macaroni
  • 2 tbsp. unsalted butter
  • 2 tbsp. all-purpose flour
  • 1/2 cup low fat milk
  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dry mustard
  • 1 large very ripe California Avocado, peeled, seeded and cubed
  • Fresh ground black pepper, to taste


  1. Bring a large pot of water to boil and add in macaroni. Boil pasta until al dente. Drain and set aside.
  2. In a large saucepan, add butter. Bring saucepan to low heat until butter is melted. Add in flour and whisk until smooth roux forms. Add in milk, heavy cream, parmesan cheese, mozzarella cheese, garlic powder and mustard. Bring sauce to medium heat. Whisk and stir until cheese is completely melted and sauce become smooth and thick.
    Tip: A roux refers to a thick sauce mixture that typically occurs when you combine fat (from butter) and flour.
  3. Add cooked pasta to cheese sauce, stirring until pasta is evenly coated. Turn off heat but keep saucepan on stovetop to preserve heat. 
  4. Spread avocado cubes across surface and gently mash into pasta dish with a spoon, leaving in a few small chunks. 
  5. Garnish with fresh ground black pepper before serving.

*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?

You can’t always tell if an avocado is ripe just by its color.

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


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