Sunday, May 4, 2014

Avocado Macaroni and Cheese

This recipe takes mac & cheese and makes it even more decadent with creamy avocado. The jalapeno, lime, and herbs give it a little bite and brightness to cut the richness just enough. For the cheese, any high quality cheddar works as a good substitute. I was able to find Jasper Hill Cabot Clothbound Cheddar which the author recommends as a substitute. My only caution with this recipe? The leftovers will discolor when exposed to air, so it's most appetizing the day of!

One year ago: Sweet-and-Sour Fish tiles
Two years ago: Chili and Basil Scallops
Three years ago: Egg Drop Soup
Four years ago: Rosemary Parmesan Popovers

Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta (from Melt: The Art of Macaroni and Cheese)

1 jalapeno, stemmed and cut in half
zest and juice of 1 lime
2 green onions, green parts only, chopped
2 garlic cloves, chopped
3 ripe avocados, divided
10 ounces shell pasta
1 1/2 cups milk
2 tbsp butter
3 tbsp flour
1 tsp sea salt
1/2 tsp ground black pepper
10 ounces Beecher's flagship cheddar, shredded
1/4 cup chopped cilantro

1. In a food processor, combine jalapeno, lime zest, lime juice, green onions, garlic, and flesh of 2 avocados. Process until smooth.
2. Cook pasta in salted boiling water until al dente. Drain and set aside.
3. Meanwhile, heat milk in a small saucepan over medium heat until tiny bubbles form. Turn off heat.
4. In a medium saucepan, melt butter over medium heat. Add flour and stir until light brown, ~ 3 minutes.
5. Slowly add milk to flour and butter and stir until sauce thickens. Remove from heat.
6. Stir in salt, pepper, and cheese into milk until completely melted.
7. Add avocado-onion paste to cheese sauce and stir until well-blended.
8. Add pasta and cilantro to sauce.
9. Dice remaining avocado, toss with mac and cheese, and serve.

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