8 oz. unsalted butter

---

6 oz. all-purpose flour (1 1/2 cups)

---

3 quarts milk

---

2 Tbsp. salt

---

1/4 tsp. cayenne pepper

---

1 1/2 lb. Pesto Jack cheese, shredded

---

8 oz. dried tomatoes (packed in oil), drained and chopped

---

1/4 cup chopped parsley

---

2 lb. 4 ounces dry elbow macaroni

---

6 California Avocados, diced (6 lbs.)

---

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.