Mexican Avocado Mac and Cheese

Name: Mexican Avocado Mac and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 people
Ingredients: ½ lb elbow macaroni; 1 avocado; 4 oz cream cheese; ¼ c milk; 1 tsp unsalted butter; ½ green pepper; ½ onion; 2 garlic cloves; 1 tomato; ½ c corn; 1 ½ tsp chili powder; 1 tsp oregano; 1 tsp cumin; 1 tsp salt; ½ tsp red pepper flakes; 1 jalapeno or Anaheim pepper; 1 1/2 c sharp cheddar cheese

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 people
Calories
571 kcal
Course
Dinner
Cuisine
Mexican-American Fusion

Mexican Avocado Mac and Cheese

John House

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Avocado and light cream cheese makes this Mexican Avocado Mac and Cheese creamy and good for you.

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Ingredients

Servings

½ lb elbow macaroni, dry
1 avocado, peeled and pitted
4 oz cream cheese
¼ c milk
1 tsp unsalted butter
½ green pepper, diced
½ onion, diced
2 garlic cloves, minced
1 tomato, diced
½ c corn
1 ½ tsp chili powder
1 tsp oregano
1 tsp cumin
1 tsp salt
½ tsp red pepper flakes
1 jalapeno or Anaheim pepper, minced (optional)
1 1/2 c sharp cheddar cheese, shredded

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Instructions

Bring 6 cups water to a boil for the pasta in a medium saucepan. When the water comes to a rolling boil, add 1 tsp of salt and the pasta. Reduce heat to medium and cook pasta for 8-10 min, or until al dente. When done, drain and set aside. While the pasta is cooking, you can start the sauce.
Place avocado, cream cheese, and milk in the bowl of your food processor. Blend together until smooth.
In a large saucepan, heat oil. Add diced green pepper, onion, and garlic. Sauté until onions are translucent (3-5 min).
Add avocado puree and remaining ingredients, except shredded cheese. Heat over medium heat until sauce begins to warm (2-3 min). Add cheese ½ cup at a time, stirring to combine and let cheese melt between additions.
Mix drained pasta with sauce and serve warm.

Notes

To peel and pit the avocado, we normally take a small knife and cut a slit all the way around the circumference of the fruit, cutting down to the pit. Once the cut is made, you can twist the halves in opposite directions and the pit should release from one of the sides. To remove the pit from the other side, give it a good whack with a large knife. When the knife is imbedded in the pit, twist to pop it out. You can then use a spoon to scoop the flesh out of the skin.

Nutrition Information

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Calories 571kcal (29%) Carbohydrates 58.7g (20%) Protein 23.7g (47%) Fat 28g (43%) Saturated Fat 13.1g (66%) Cholesterol 58mg (19%) Sodium 1004mg (42%) Fiber 7.4g (30%) Sugar 7.3g (15%)