The recipe I went off of can be found HERE.
The way I made it resulted in about 430 calories per cup.
Recipe makes around 6 servings.
If you don’t care about calories and/or specific brands for ingredients, feel free to use the original recipe. I just made this post in case anybody wanted to try and calorie count as accurately as possible.
- 12 oz box of Hannford Elbow “Ultimate Pasta”
- 2 cloves garlic, minced (I used some jarred organic pre-minced garlic)
- 2 avocados, peeled and pitted
- 2 tbsp of fresh lime juice (I used the green bottled stuff you can find in the produce section)
- 1/3 cup of chopped cilantro
- Salt and black pepper (to your preferred taste)
- 2 tbsp of Land O’ Lakes Light Butter With Canola Oil
- 2 tbsp of all-purpose flour
- 1 cup of Blue Diamond Unsweetened Vanilla Almond Milk
- 2 cups of My Essentials Mild Cheddar, Reduced Fat, Fancy Shredded
- Bring 3 quarts of salted water to a boil. Add pasta and bring back to a boil. Cook until al dente (takes about 10-12 minutes), then drain and return to pot.
- While the pasta is cooking, combine the garlic, avocados, lime juice, and cilantro in a food processor and pulse to combine until smooth and creamy. I used a bullet blender and just tried to make it work as best I could. I’m nothing if not determined. Season to taste with salt and black pepper. Try to resist opening a bag of tortilla chips and having yourself a guac fest.
- At this point your pasta should be done, or just about. Break out a small saucepan and melt your 2 tbsp. of butter over medium heat. Add in the flour and stir into the butter until it thickens into a paste texture. Add milk and whisk until smooth, then switch to a spoon and stir until it starts to thicken. Add cheese and stir until melted and creamy. The ‘fancy shredded’ cheese seems to melt a lot quicker if you happen to be short on time. If your pasta is not done, keep your cheese sauce on warm. If the pasta is drained and back in the pot awaiting its delicious sauce-bath, continue on.
- First add your basically-guacamole-minus-a-couple-ingredients mixture and stir until everything is perturbingly green. Next, stir in the warm cheese sauce. Add salt and black pepper to your heart’s desire. Stir together until you can’t take it anymore and must try some. Serve warm.
At some point (not right away, especially if covered) your mac & cheese will turn from green to brown. This is because of the oxidation of your avocados. Don’t let this deter you from mowing down hardcore.
Do keep in mind, however, that this meal is best eaten within a day or so. After two, I would throw it out.
Try it out, embrace the green.