When dinner time comes around, I usually take stock of what is about to expire and try to throw something together, trying to add in something healthy along the way. I had two avocados nearing mush status, a box of shells that Charlotte dumped out on the floor, and a jar of pesto she unearthed from the depths of the pantry while playing her daily game of “let’s just make a massive mess.” Last night’s creation actually worked, proved by the fact that my 1 year old AND 3 year old asked for THIRD helpings (one verbally and one in sign language…well, I think that is what she was trying to say). And none of it ended up on the floor. Amazing.
Here is my recipe, adjust for personal taste:
Avocado Pesto Mac n Cheese
10 oz. pasta (shells, rotini, macaroni elbows, etc…)
1 Tablespoon (more to taste) prepared pesto
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups shredded cheese (I used Monterrey Jack)
Salt and pepper, to taste
1. Cook pasta according to directions on box.
2. Pit and peel avocados and add to food processor along with pesto and salt and pepper. Puree.
3. Drain pasta and keep in colander. In pasta pot, melt butter on medium.
4. Add flour to melted butter and whisk. Whisk in milk until smooth.
5. Stir until milk thickens and add cheese; stir until melted and creamy.
6. Add well-drained pasta on top of cheese sauce, then add avocado pesto mixture. Mix until coated and add salt and pepper to taste.
This turned out creamy, not too rich, and absolutely delicious. I didn’t add much pesto because it is a relatively new flavor for my kids, so I would probably add more when serving to adults.
NOTE: For leftovers, it doesn’t look pretty the next day (avocados turn brown….).