• Total

    32
  • difficulty

    Easy
  • Score

    4

Avocado Mac & Cheese

By Janille O'Brien

An interesting twist on a classic macaroni and cheese recipe.

Not included in the recipe

Utensils

  • Imagem do utensílio can

    can

  • Imagem do utensílio Baking dish

    Baking dish

  • Imagem do utensílio Spoon

    Spoon

  • Imagem do utensílio Whisk

    Whisk

  • Imagem do utensílio Oven

    Oven

Ingredients

Portions: 4

  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Butter
  • 2 Tablespoons Onion minced
  • 1 Tablespoon Garlic minced
  • 2 Tablespoons Pimento/ Seasoning Peppers
  • 2 Tablespoons All-Purpose Flour
  • 1 Pack CARNATION® Full Cream Evaporated Milk (330ml)
  • 3/4 Cup Ripe Avocado (mashed)
  • 2 Cubes MAGGI® Onion and Garlic Cubes
  • 1/2 Cup Cheddar Cheese (grated)
  • 1/2 Cup Mozzarella cheese (grated)
  • ½ cup Parmesan cheese, grated
  • 200 Grams Mini Elbows (cooked according to package instructions)
  • 1/4 Cup Avocado (diced)
  • 1/2 Cup Panko Breadcrumbs
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Instructions

  • 1.Preheat oven to broil setting.
  • 2.In a large pot heat oil and butter, add onion, garlic and pimiento/seasoning peppers. Sauté until onion becomes translucent.
  • 3.Add flour and cook for 2 minutes, stirring frequently to prevent mixture from sticking to the bottom of the pan.
  • 4.Slowly pour Evaporated Milk to the pan, stirring constantly to create a thick sauce.
  • 5.Add mashed avocado, Onion & Garlic Cubes, cheddar cheese, mozzarella cheese and parmesan cheese and stir to incorporate. This sauce should be thick and creamy.
  • 6.Add elbows to this mixture ensuring all the pasta is coated in this sauce. Remove the mixture from the heat and stir in diced avocado.
  • 7.Pour mixture into a buttered baking dish and sprinkle with panko breadcrumbs.
  • 8.Place in the oven just until breadcrumbs become golden brown. Serve hot.

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Carbohydrates74.3 gs
Energy693.3 kcal
Fats33.3 gs
Fiber4.7 gs
Protein26.4 gs
Saturated Fats15 gs
Sodium949.1 mg
Sugars12.3 gs

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