By Dane Feldman
Photo by Dane Feldman.
A friend told me about avocado mac and cheese a while ago and I mostly forgot about it until I came across a recipe for it. This is a great quick-fix lunch or dinner that doesn’t require much prep work at all. I made a few changes to quicken the process and liven up the dish, but either way it’s a delicious one.
Adapted from this recipe.
What you’ll need:
1 cup whole wheat penne
Juice from 1 lime
1 slice monterey jack cheese
1/8 cup colby jack cheese, shredded
1 tbsp plain nonfat Greek yogurt
1 dried chili pepper
1/2 tsp garlic, minced
1/2 cup unsweetened almond milk
1 tbsp margarine
Cook the pasta. Strain it and set it aside.
In a food processor, blend 3/4 avocado, lime juice, the monterey jack cheese, yogurt, pepper, garlic, and milk. Pulse until smooth then put the margarine in a saucepan and pour in the mixture. Cook on low heat and add the shredded cheese. Stir and add water if needed for desired texture.
Pour sauce over pasta. Cube the remains of the avocado and use as garnish.