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Mac and Cheese Avocado-Style

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Submitted by: leona666

 

Elbow macaroni combines with a sauce that has Tillamook and oaxaca cheeses, ground red pepper, and mashed avocado with lime juice.
 

Ingredients

  • 3 quarts water
  • 8 Haas avocados
  • 2 limes
  • 1 small onion, diced
  • 10 Tbsp butter
  • 4 oz all-purpose flour
  • 1 cup milk
  • 1 pinch nutmeg
  • 6 oz shredded Tillamook cheese
  • 6 oz shredded queso oaxaca cheese
  • 1 tsp cayenne pepper (or to taste)
  • 1/2 tbsp Dijon mustard
  • 2 cups soft sourdough breadcrumbs
  • 8 oz elbow macaroni

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Method

Preheat oven to 450 degrees. Boil water in a large pot with 1 tsp salt. Peel and pit avocados. Puree with juice from 2 limes. Cook onion in large saucepan in 4 Tbsp of the butter over low flame. Whisk in flour; cook for 1 minute. Slowly add milk then nutmeg. Cook for 40 minutes, stirring constantly. Strain into clean pan. Insert a stick blender into the bechamel sauce and slowly add both cheeses. When blended thoroughly, add cayenne, Dijon mustard and avocado puree. Take off heat; season to taste with salt. Place 6 tbsp butter in a medium saute pan and lightly brown over medium heat. When browned, shut off flame and add sourdough breadcrumbs, tossing lightly to coat. Add uncooked pasta to the salted water; cook until al dente. Drain; combine with cheese sauce in a large mixing bowl. Pour mac and cheese into a large casserole and top with breadcrumb mixture. Bake in oven until top browns, about 5-10 minutes.

 

Notes:

 

Number of Servings:

 

Submitted by: leona666 ()

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