Recipe by Avocados from Mexico
"Avocado adds extra creaminess to this zesty, reduced-fat mac & cheese with chili powder, lime juice and chives."
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1 1/2 cups
flat-leaf parsley leaves
fully ripened Avocados from Mexico, halved, pitted, peeled and diced, divided
reduced-fat sharp Cheddar cheese cut in 1/2-inch cubes
Tastes pretty good, but need to double nutmeg & chili powder or it's too bland.
I used chicken broth instead of milk and cut the pasta down to 12 oz.
Very bland even after doubling the nutmeg and chili powder. It looks good but my goodness does this dish need help....it tasted better as a leftover dish served cold.
Made this last night with a few simple changes: doubled the spices (as others have mentioned, it can use a little more kick), also added a tiny bit of siracha sauce for flavor, set the table with extra limes to squeeze and used onion powder rather than garlic since I was out. Other than that I followed the recipe and it was delicious! I loved how creamy the sauce was without giving everyone a stomach ache from cream additions! Next time I may try adding some tofu to the blend for some extra protein. Awesome recipe!!!
Loved this. Thought is was very good. I did double the cayenne pepper and nutmeg. Very creamy. We really like limes so I had some lime wedges set out to squeeze on for an extra zing and we also had more than just 1/2 cup diced avocado to toss. Just preferences. We are huge avocado lovers here. Good way to sneak in something delicious and nutritious for your kids.
Great idea, but we had to deviled it up a bit. Instead of skim milk, I used heavy whipping cream. Then added butter, salt and pepper to taste. Very creamy and tasty.
I really enjoyed this recipe and so did the kids. Hubby was not impressed with the hint of lime (which was part of why I loved it). I had to add some feta as I didn't quite have enough cheddar, and it needed salt, so I added 1/2 teaspoon. I also added shrimp, per the footnoted variations, but saluted them in garlic and oil. I also cooked some diced zucchini at the some time and then puréed it with the avocado and cheese so that it would be a meal complete with veggies. I used an immersion blender. I usually don't write reviews when I make this many changes, but in this case I don't think it affected the flavor much.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Mac and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 116
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