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Avocado Mac n’ Cheese

Avocado Mac n’ Cheese

By OcadoPublished on 07 July 2022The avocado in this creamy avocado mac n’ cheese is almost undetectable thanks to the basil in the sauce. The result is a fun green-tinted mac n’ cheese with a flavour reminiscent of a decadent pesto pasta bake – but with added goodness from the avocado. This is an ideal recipe to make on a Monday, portion up and use for lunchboxes throughout the week. To complete the ‘Healthier’ Lunchbox recipe try the Banana Strawberry Muffins and Houmous-stuffed Piccarella Peppers.
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Time and servings

40 minsTotal time
6Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 340 g of short dried pasta, any type (eg. macaroni, penne, fusilli)
  • 2 ripe avocados, pitted
  • 30 g of basil, leaves only
  • 2 limes, juice only
  • 2 tbsp of butter
  • 3 tbsp of plain flour
  • 350 ml of semi-skimmed milk
  • 120 g of mature cheddar cheese, grated

Method

  • Step 1

    Cook the pasta until al dente in boiling salted water, then drain and set aside. Set the saucepan aside for later use without washing it. Preheat the oven to 190°C/170°C fan/gas mark 5 and oil a rectangular baking dish (approx. 30cm x 20cm).

  • Step 2

    In a blender, add the avocados, basil, lime juice and a pinch of salt and black pepper. Blend until smooth and set aside.

  • Step 3

    In the saucepan you set aside earlier, melt the butter over a medium heat. Add the flour and stir to form a smooth paste. Allow the roux to bubble over medium heat for 1 min. Then, slowly whisk in the milk while pouring it into the pan in a steady stream. Turn up the heat and allow the sauce to boil for 3-5 mins until thick.

  • Step 4

    Whisk the avocado sauce into the white sauce until well-combined. Remove the pan from the heat and stir in ⅔ of the grated cheese until smooth. Season to taste, then add the drained pasta to the sauce and mix well.

  • Step 5

    Transfer the pasta to the oiled baking dish, sprinkle over the remaining cheese and bake in the oven for 15-20 mins until the cheese on top has melted. Once cool, portion up into 6 servings for lunchboxes throughout the week.