Avocado Mac & Cheese.

Hi schooners! It's me. Mary Beth. I write and photograph for Annapolis & Company, a blog that records our story about transplanting from the coast to way out here in the midwest. Plus, bubbles over with bits and pieces of creativity and inspiration. I hope you'll come say hello! I am committed to finding the creativity in the everyday. And there is nothing like getting in the kitchen to feed that creative need in my soul. I enjoy every part of it: shopping for ingredients, washing the produce, chopping up fresh herbs. It's all apart of the experience. As a mom, I'm always on the lookout for kid-friendly meals that are healthy and use fresh produce. 

 Enter, Avocado Mac & Cheese.

People. It's like the perfect comfort food, with all the extra benefits of protein, fiber, omega-3, etc. Avocados + limes + cilantro + pepper jack cheese = family friendly lunch or dinner. Enjoy!!!

//AVOCADO MAC & CHEESE

Ingredients: 10 ounces dry elbow macaroni 
2 cloves garlic,
 minced 2 avocados, 
peeled and pitted 
2 tablespoons fresh lime juice
 1/3 cup chopped fresh cilantro
 Salt and pepper,
 to taste 
2 tablespoons butter 
2 tablespoons all-purpose flour 
1 cup milk
 2 cups shredded Pepper Jack cheese
 Salt and pepper, to taste 
Fresh avocado chunks, for garnish,
 if desired Directions: 

 1. Bring water to a boil in a large pot. 
Salt the water and add in macaroni. 
Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside. 

 2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside. 

 3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy. 

 4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired. Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese. 

 Recipe originally posted on two peas and their pod.

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