California Avocado-Studded Mac ‘n Cheese
Nutritional Highlights (per serving)
|6||oz.||all-purpose flour (1 1/2 cups)|
|1 1/2||lb.||Pesto Jack cheese, shredded|
|8||oz.||dried tomatoes (packed in oil), drained and chopped|
|2||lb.||4 ounces dry elbow macaroni|
|6||California Avocados, diced (6 lbs.)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- To make cheese sauce, melt butter; stir in flour.
- Cook over low heat, stirring occasionally, 3 minutes.
- Whisk in milk; simmer over medium-low heat; stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.
- Stir in salt and cayenne pepper.
- Stir in cheese until it melts and is completely incorporated.
- Stir in tomato and parsley; reserve.
- Cook pasta in salted, boiling water until almost done. Drain well.
- Fold cheese sauce into macaroni; gently fold in avocado.
- Pour mixture into buttered 12 x 20 x 2-inch pan.
- Bake at 350 degrees F until lightly browned and bubbly, about 30 minutes.
- NOTE: To bake individual servings, put approximately 1 1/3 cups pasta mixture in each of 24 buttered gratinee dishes. Bake at 350 degrees F until lightly browned and bubbly, about 15 minutes.
Editor's Note: Jack cheese (often called Monterey Jack Cheese) can be substituted for the Pesto Jack Cheese.