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
I followed this recipe pretty much to the letter, and I would not change a thing, I did use Cooper Sharp cheese and the flavor was awesome! I think a good sharp cheddar cheese makes this recipe!
Yeah. Just ok for me as far as the original recipe goes. I definitely listened to the suggestions on here! I doubled the spices and then it was still lacking for me. So, I added about 1 1/2 c of sour cream and drizzled lemon juice and added pepper. MUCH better!! I would try this again but also add a little more cheese. I still got the buttery taste and texture from the avocado that I love. So, not great but definitely a good starting off point to rework.
This is a good recipe to really mess around with - I liked my finished product but I definitely didn't follow the recipe after reading the reviews. I added in some sour cream and feta cheese to make it a little creamier (and of course less healthy -ha) and I left out the nutmeg because I forgot. I added in some vegetable broth for extra flavor, also.
I just dumped everything in a dish and stirred in the avocados because I couldn't find the top to my blender. I really liked this, as I said, but I did make quite a few changes. I liked the consistency, however, and it was a fairly quick weeknight meal. I'm going to continue to experiment with this because I feel like it has potential!
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.
The avocado turned brown almost immediately and definitely lacked flavor.
At first when I made this, it was not as I expected. By the time all of the sauce was blended, the noodles and sauce were cold. I mixed it all together and heated it in the oven at 375 for 15 minutes to heat it up. Slightly overpowering avocado, recommend to add more cheese and not double the spices as other reviews have recommended.
I recently tried this recipe & unfortunately I was not a fan. Overall, it was very bland and not so tasty, not to mention if you have leftovers and know what happens to avocados after cut open and not eaten right away.
This recipe below was healthy & yummy: http://allrecipes.com/recipe/cheesy-butternut-squash-pasta-sauce/detail.aspx
U better like avacados! Yum
* 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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