California Avocado-Studded Mac ‘n Cheese

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Nutritional Highlights (per serving)

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32 g
Total Fat
18 g
70 mg
870 mg


Serves: 24
oz.  unsalted butter
oz.  all-purpose flour (1 1/2 cups)
  quarts milk
Tbsp.  salt
1/4  tsp.  cayenne pepper
1 1/2  lb.  Pesto Jack cheese, shredded
oz.  dried tomatoes (packed in oil), drained and chopped
1/4  cup  chopped parsley
lb.  4 ounces dry elbow macaroni
  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


  1. To make cheese sauce, melt butter; stir in flour.
  2. Cook over low heat, stirring occasionally, 3 minutes.
  3. Whisk in milk; simmer over medium-low heat; stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.
  4. Stir in salt and cayenne pepper.
  5. Stir in cheese until it melts and is completely incorporated.
  6. Stir in tomato and parsley; reserve.
  7. Cook pasta in salted, boiling water until almost done. Drain well.
  8. Fold cheese sauce into macaroni; gently fold in avocado.
  9. Pour mixture into buttered 12 x 20 x 2-inch pan.
  10. Bake at 350 degrees F until lightly browned and bubbly, about 30 minutes.
  11. 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.

Calories 550
Total Fat 32 g
Trans Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Polyunsaturated Fat 0 mg
Dietary Fiber 0 g
Protein 18 g
Total Carbs 0 g
Cholesterol 70 mg
Sodium 870 mg
Potassium 0 mg
Total Sugar 0 g
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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