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Avocado Mac & Cheese

Oct 1, 2011 12:00 PM

YIELD: about 5½ cups

8 oz. wagon wheel pasta

¾ cup skim milk

1 fully ripened avocado, halved, pitted, peeled and diced

½ cup thawed frozen peas

¾ cup diced sharp white cheddar cheese

1 ½ tsps. lemon juice

½ tsp. salt

1. In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in small saucepan heat milk until hot; remove from heat, set aside.

2. Reserve ½ cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese, salt and lemon juice; gradually add hot milk; blend until smooth. Drain pasta; return to sauce pot. Stir in cheese sauce; add remaining ½ cup diced avocado; toss gently.

Photo and recipe: Avocados from Mexico

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