| Carbohydrates | 74.3 g |
| Energy | 693.3 kcal |
| Fats | 33.3 g |
| Fiber | 4.7 g |
| Protein | 26.4 g |
| Saturated Fats | 15 g |
| Sodium | 949.1 mg |
| Sugars | 12.3 g |
-
Total
32 -
difficulty
Easy
Avocado Mac & Cheese
By Janille O'Brien
An interesting twist on a classic macaroni and cheese recipe.
Utensils
-
can
-
Baking dish
-
Spoon
-
Whisk
-
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
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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