Avocado adds extra creaminess to this zesty, reduced-fat mac & cheese with chili powder, lime juice and chives.

Recipe Summary

cook:
15 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large sauce pot, cook pasta in salted water according to package directions.

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  • Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes. When pasta is almost cooked, place in blender the parsley leaves, 1 1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add chives and remaining 1/2 cup diced avocado; toss gently. Serve hot or at room temperature.

  • Best when served the day of preparation.

Variations:

Use linguine in place of elbow macaroni and add sautéed bay scallops; use rotini (spiral shape) in place of elbow macaroni and add steamed shrimp; add spring vegetables to basic recipe.

Nutrition Facts

458 calories; protein 19.6g 39% DV; carbohydrates 67.3g 22% DV; fat 12.8g 20% DV; cholesterol 6.2mg 2% DV; sodium 186.7mg 8% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/22/2014
I followed this recipe pretty much to the letter and I would not change a thing I did use Cooper Sharp cheese and the flavor was awesome! I think a good sharp cheddar cheese makes this recipe! Read More
(8)

Most helpful critical review

Rating: 3 stars
04/15/2014
Yeah. Just ok for me as far as the original recipe goes. I definitely listened to the suggestions on here! I doubled the spices and then it was still lacking for me. So I added about 1 1/2 c of sour cream and drizzled lemon juice and added pepper. MUCH better!! I would try this again but also add a little more cheese. I still got the buttery taste and texture from the avocado that I love. So not great but definitely a good starting off point to rework. Read More
(7)
28 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
04/21/2014
I followed this recipe pretty much to the letter and I would not change a thing I did use Cooper Sharp cheese and the flavor was awesome! I think a good sharp cheddar cheese makes this recipe! Read More
(8)
Rating: 3 stars
04/14/2014
Yeah. Just ok for me as far as the original recipe goes. I definitely listened to the suggestions on here! I doubled the spices and then it was still lacking for me. So I added about 1 1/2 c of sour cream and drizzled lemon juice and added pepper. MUCH better!! I would try this again but also add a little more cheese. I still got the buttery taste and texture from the avocado that I love. So not great but definitely a good starting off point to rework. Read More
(7)
Rating: 4 stars
01/28/2014
I really enjoyed this recipe and so did the kids. Hubby was not impressed with the hint of lime (which was part of why I loved it). I had to add some feta as I didn't quite have enough cheddar and it needed salt so I added 1/2 teaspoon. I also added shrimp per the footnoted variations but saluted them in garlic and oil. I also cooked some diced zucchini at the some time and then puréed it with the avocado and cheese so that it would be a meal complete with veggies. I used an immersion blender. I usually don't write reviews when I make this many changes but in this case I don't think it affected the flavor much. Read More
(3)
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Rating: 4 stars
04/20/2014
This is a good recipe to really mess around with - I liked my finished product but I definitely didn't follow the recipe after reading the reviews. I added in some sour cream and feta cheese to make it a little creamier (and of course less healthy -ha) and I left out the nutmeg because I forgot. I added in some vegetable broth for extra flavor also. I just dumped everything in a dish and stirred in the avocados because I couldn't find the top to my blender. I really liked this as I said but I did make quite a few changes. I liked the consistency however and it was a fairly quick weeknight meal. I'm going to continue to experiment with this because I feel like it has potential! Read More
(3)
Rating: 4 stars
06/06/2014
U better like avacados! Yum Read More
(1)
Rating: 3 stars
04/07/2014
Like everyone else I doubled the spices and added a few red pepper flakes but also added a teaspoon of chicken soup base to the pot for hopefully another layer of flavor. (it was very bland up to this point.) The cup of flat parsley does give it that Avocado color green which is why I believe it's there but on the other hand a cup of blended flat parsley leaves turns the whole concoction into more of a pesto-ish pasta dish instead of a cheesy comfort food which is what I was hoping for. I don't think I will make this again but use it as inspiration for a whole new recipe because I love the idea of Avocado Mac and Cheese. Just didn't think this one was what I had in mind. Read More
(1)
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Rating: 4 stars
05/02/2014
I loved it. I did the recipe pretty much as written except I used dried parsley only cause I didn't have fresh and omitted the chives because I don't have any. I added some leftover venison meat which added some needed saltiness. Overall I liked it. Read More
(1)
Rating: 2 stars
04/25/2014
I made it as is re-made it as suggested by other reviewers. Imagine bland guacamole mixed with bland Mac'n'cheese. Not worth it unless you change the type of cheese. Read More
(1)
Rating: 2 stars
06/26/2014
I recently tried this recipe & unfortunately I was not a fan. Overall it was very bland and not so tasty not to mention if you have leftovers and know what happens to avocados after cut open and not eaten right away. This recipe below was healthy & yummy: http://allrecipes.com/recipe/cheesy-butternut-squash-pasta-sauce/detail.aspx Read More
(1)