Avocado Mac and Cheese

Courtesy of: www.missavacado.ca OLYMPUS DIGITAL CAMERA

Yes, the avocado is everywhere lately and with good reason; it is a tasty, nutrition powerhouse, a perfect food for everyday but especially on September 16th, Mexican Independence Day. Avocados from Mexico (AFM) will be giving away 10,000 avocados in Toronto to celebrate the occasion – perfect to enjoy at lunch or take home to complement dinner.

Check out this recipe perfect for you and your family to celebrate Mexican Independence Day!

8 ounces wagon wheel pasta
3/4 cup skim milk
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1/2 cup thawed frozen peas
3/4 cup diced sharp white cheddar cheese (about 4 ounces)
1-1/2 teaspoons lemon juice
1/2 teaspoon salt

 

In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in small saucepan heat milk until hot; remove from heat, set aside. Reserve 1/2 cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese and lemon juice; gradually add hot milk; blend until smooth. Drain pasta; return to sauce pot. Stir in cheese sauce; add remaining 1/2 cup diced avocado; toss gently.

 

Yield: about 5-1/2 cups







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