4 portions
60 Min
Add to Menu Purchase


  • 1/2 Cup Cheddar Cheese Grated
  • 2 Cubes Maggi Garlic Onion Flavoured Seasoning Cubes 4G (Box Of 25)
  • 2 Tablespoons Flour
  • 1 Pack CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 1/2 Cup Panko Breadcrumbs
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Pimiento Minced
  • 1/2 Cup Cheese, Parmesan, Grated Grated
  • 3/4 Cup Avocados, Raw, All Commercial Varieties Mashed
  • 2 Tablespoons Onion Minced
  • 1/4 Cup Avocados, Raw, All Commercial Varieties Diced
  • 1 Pack Mini Elbow Pasta
  • 1 Tablespoon Butter
  • 1 Tablespoon Seasoning Peppers Minced
  • 1/2 Cup Cheese, Mozzarella, Nonfat Grated
  • 1 Tablespoon Garlic Minced
Add to my list


  • Cook elbows according to package instructions, and set aside.
  • Preheat oven to broil setting.
  • In a large pot heat oil and butter, add onion, garlic and pimiento/seasoning peppers. Sauté until onion becomes translucent.
  • Add flour and cook for 2 minutes, stirring frequently to prevent mixture from sticking to the bottom of the pan.
  • Slowly pour Evaporated Milk to the pan, stirring constantly to create a thick sauce.
  • Add mashed avocado, Onion Garlic Cubes, cheddar cheese and mozzarella cheese and stir to incorporate. This sauce should be thick and creamy.
  • 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.
  • Pour mixture into a buttered baking dish and sprinkle with panko breadcrumbs.
  • Place in the oven just until breadcrumbs become golden brown.
  • Serve hot.

Nutritional Information