Let me start by saying my life was completed yesterday. I got to see my favourite musician in the world, Andrew McMahon, in concert (not for the first time) and he played such an amazing mix of old and new music. After the show, I got to meet him, hug him, get my picture taken with him, and have his new CD signed! An even better bonus is that I took the day off work today and am just at home enjoying my free time!
In almost equally exciting news, I made this uh-mazing avocado macaroni and cheese the other week, by Two Peas and Their Pod. Seriously. Creamy and cheesy pasta plus creamy and smashed avocado…all mixed together? How does it really get any better than that? I was a bit perplexed at first, since it is definitely a little different, but the outcome was so, so, so amazing. There was plenty for leftovers the next day…which I must admit was a bit odd, given that avocado browns over time, however the browned part is still edible, but also it only browned on the very top, so if you prefer, you can scrape off the browned part and then chomp away!
One of the best parts also was the chopped chunks of avocado that the recipe calls for you to throw in the finished product. Once again I say…SERIOUSLY. Creamy. Cheesy. Smooth. Avocado. Pasta. What else is there in life? Ok ok, a lot of things. But food wise, this basically takes the cake for sure.
Avocado Macaroni and Cheese
-10oz dry elbow macaroni
-2 cloves garlic, minced
-2 avocados, peeled and pitted
-2tbsp fresh lime juice
-1/3cu chopped fresh cilantro
-2tbsp all-purpose flour
-2cu shredded Pepper Jack cheese
-salt and pepper, to taste
-fresh avocado chunks, for garnish, if desired
-Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until al dente, about 8-10 minutes. Drain and set aside.
-While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender, and process until smooth and creamy. Set aside.
-Make the cheese sauce by placing the butter in a small saucepan and heat over medium heat. When melted, whisk in flour to create a paste, then whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken, then add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.
-Transfer the macaroni to a large bowl and pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is covered and becomes creamy. Season with salt and pepper, to taste. Serve hot and garnish with fresh avocado chunks.