Avocado Mac and Cheese

avocado mac stamped

The temperature outside has been steadily dropping, but, while I don’t mind the cold weather, the rain is an entirely different story.  I know… rain helps the crops grow, and it replenishes water supplies, but wet weather has an uncomfortable feeling.  There’s always the awkward walk with your umbrella where you try not to bump into other people with umbrellas.  There’s also the fear of being splashed by passing cars, and the mastery of a walking pace fast enough to get you out of the rain yet slow enough to not make you slip.  In addition, wet clothes are never desirable.  On rainy days such as today, I feel the best plan of action is to stay in, appreciate my dry surroundings, and watch a movie.  Of course, I’ll get some school work done as well.  Maybe…

Comfort food also pairs well when it’s pouring outside, and nothing screams comfort more than the classic macaroni and cheese.  As if the cheesy, warm pasta dish wasn’t good enough by itself, the couple over at Two Peas and Their Pod elevated mac n’ cheese by adding avocado.  The creaminess of the avocado paired well with the mild cheddar cheese that I used, and now it’s one of my favorite mac n’ cheese recipes.  However, I decreased the amount of cilantro in the recipe because I didn’t want the cilantro to overwhelm the avocado.  I also usually half the recipe when I make this dish because I’m currently only cooking for one person and, due to the avocado, the sauce changes color after two days.

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Stovetop Avocado Mac and Cheese

Adapted from Two Peas and Their Pods

Serves 4-6


  • 10 ounces dry shaped pasta
  • 2 cloves garlic, minced
  • 2 avocados, peeled and pitted
  • 2 tablespoons fresh lime or lemon juice
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups shredded cheese
  • Salt and pepper, to taste


  1. Bring water to a boil in a large pot. Salt the water and add in pasta. 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 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.

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