WHITE CHEDDAR AVOCADO MAC AND CHEESE

Easy, creamy avocado mac and cheese with a simple white cheddar avocado pasta sauce.

FOR THE PASTA:

FOR THE AVOCADO SAUCE:

FOR THE CHEESE SAUCE:

FOR THE PASTA:

Cook pasta according to recipe or package directions until al dente (I always cook pasta in very salty water – it brings out the flavor of the pasta).

FOR THE AVOCADO SAUCE:

Combine all avocado sauce ingredients in a food processor or blender.
Pulse to break up the ingredients, then use a spatula to scrape down the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.

FOR THE CHEESE SAUCE & ASSEMBLY:

In a large saucepan, melt butter over medium-high heat.
Whisk flour into the butter to form a roux and cook for 1 minute.
Whisk milk into roux a little at a time until you’ve worked out all the lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
Whisk avocado sauce into milk mixture. Cook for another 2-3 minutes, until sauce has thickened again.
Remove sauce from heat. Stir in white cheddar cheese, salt, and pepper. Mix until cheese has melted.
Add pasta to sauce and toss until pasta is evenly coated.
Top mac and cheese with fresh cilantro (optional) and serve immediately.

If you have an especially large food processor, you may have to scrape down the sides a few times or add an extra bit of lime juice to help the blades bring the mixture together more quickly.
Use extra shredded cheddar cheese if you like!
Add any protein or veggies you have on hand to make this a heartier meal.
Mix up the cheeses if you like – pepper jack, goat cheese, gruyere, and parmesan are all tasty additions to this recipe.
This recipe was recently updated to include new photos and more streamlined instructions.