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.