A simple avocado mac and cheese recipe with creamy avocado white cheddar sauce. Ready in 30 minutes. Vegetarian.
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It's Day #2 of MAC AND CHEESE WEEK (aka the best idea I've ever had in the history of ever).
Today, it's white cheddar avocado mac and cheese for the win!
There are three main components here:
- Delicious, al dente pasta (my personal favorite = these cavatappi noodles)
- An easy-peasy creamy avocado sauce with garlic and cilantro
- A quick white cheddar cheese sauce
And BAM! Creamy, colorful avocado mac and cheese at your service.
A quick mac and cheese primer
There are two main styles of macaroni and cheese: The French-leaning version builds a creamy sauce using a basic stovetop béchamel sauce (a flour-and-butter base - called a roux - with lots of milk). Southern mac and cheese is typically baked and sometimes features eggs or evaporated milk in addition to a blend of cheeses and seasonings.
The "right" way to make mac and cheese is different for everyone. Our mac and cheese recipes have plenty of riffs and mix-ins, and they lean towards the French style: excellent right off the stovetop or baked with breadcrumbs or extra cheese on top.
The creamy avocado pasta sauce we're using here means there's a little less milk and cheese than usual in this mac and cheese recipe, which is perfect if you're trying to eat less dairy (or, y'know, just eat MORE avocados).
The result is an ultra-creamy, slightly green-tinted (but, like, in a GOOD way) mac and cheese that's sure to be a hit.
I love the mellow flavor of the white cheddar in this recipe highlights the delicate, buttery avocado, but you could use just about any cheese you like here. Pepper jack is a good choice for an extra kick, or you could sub in some gruyere, goat cheese, cream cheese, or parmesan to mix it up a bit.
Add some shredded chicken for extra protein or toss in any veggies you have on hand to make this a little heartier - this is a great "blank canvas" recipe to get you started!
Don't forget to check out the rest of our macaroni and cheese week lineup below, and be sure to stop by Mac and Cheese 101!
White Cheddar Avocado Mac and Cheese
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: Serves 4-6 1x
- Category: Pasta
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Easy, creamy avocado mac and cheese with a simple white cheddar avocado pasta sauce.
Ingredients
FOR THE PASTA:
- ¾ lb. pasta (I love cavatappi)
FOR THE AVOCADO SAUCE:
- 2 large avocados, peeled and pitted
- 1 cup fresh cilantro, plus extra for garnish (optional)
- 1 clove garlic
- 2 Tbsp. lime juice
- salt and pepper to taste
FOR THE CHEESE SAUCE:
- 2 Tbsp. butter
- 3 Tbsp. flour
- 1.5 cups milk
- 1.5 cups shredded white cheddar cheese
- salt and pepper to taste
Instructions
FOR THE PASTA:
- Cook pasta according to recipe or package directions until al dente (I always cook pasta in very salty water – it brings out the flavor of the pasta).
FOR THE AVOCADO SAUCE:
- Combine all avocado sauce ingredients in a food processor or blender.
- Pulse to break up the ingredients, then use a spatula to scrape down the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.
FOR THE CHEESE SAUCE & ASSEMBLY:
- In a large saucepan, melt butter over medium-high heat.
- Whisk flour into the butter to form a roux and cook for 1 minute.
- Whisk milk into roux a little at a time until you’ve worked out all the lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
- Whisk avocado sauce into milk mixture. Cook for another 2-3 minutes, until sauce has thickened again.
- Remove sauce from heat. Stir in white cheddar cheese, salt, and pepper. Mix until cheese has melted.
- Add pasta to sauce and toss until pasta is evenly coated.
- Top mac and cheese with fresh cilantro (optional) and serve immediately.
Notes
If you have an especially large food processor, you may have to scrape down the sides a few times or add an extra bit of lime juice to help the blades bring the mixture together more quickly.
Use extra shredded cheddar cheese if you like!
Add any protein or veggies you have on hand to make this a heartier meal.
Mix up the cheeses if you like - pepper jack, goat cheese, gruyere, and parmesan are all tasty additions to this recipe.
This recipe was recently updated to include new photos and more streamlined instructions.
Nutrition
- Serving Size:
- Calories: 815
- Sugar: 7.7 g
- Sodium: 1604 mg
- Fat: 41.4 g
- Carbohydrates: 85 g
- Protein: 28.6 g
- Cholesterol: 66.1 mg
Keywords: pasta, macaroni and cheese, side dish
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Carrie
Can you make this the night before? Will the avacado turn black?
Team Life As A Strawberry
Yes! This mac and cheese should be fine to make ahead! The avocado is diluted enough in the sauce that it doesn't brown.
Jess
I made this the other night after getting a wisdom tooth out as a soft meal for me to eat post-op (was getting tired of soup, yogurt and mushed bananas after 3 days), and it was PERFECT. I added a bit of shredded chicken and used fresh parsley instead of cilantro (because it was all I had), but it still tasted amazing and was great! Thank you so much for this recipe! Cant wait to make it again 🙂
★★★★★
Team Life As A Strawberry
YIPPEE! We're so glad this mac and cheese helped you feel better!
Megan
This is so tasty! I mixed some cotija cheese in right before serving, that’s the only thing I changed. Definitely going to keep this recipe in mind when avocados are plentiful!
★★★★★
Jackie @ Life As A Strawberry
Hi Megan, great addition! Thank you!
Jetty
Jessie. They all sound and look great even for company
Kristen
I've made this twice now and it's so delicious! Seems to go over very well every time. I absolutely love your site (and your enthusiasm for cheese). Thanks so much!
Jessie
I'm so glad you like it! Thanks!
Debra
So you don't bake this mac & cheese at all?
Jessie
I didn't bake it for this recipe, but you absolutely could if you're craving a crunchy mac-and-cheese crust! I'm usually too lazy to wait for my mac and cheese to bake, so I eat it right away 🙂 If you want to bake it, I'd add a little bit more milk to the sauce (it will reduce in the oven) and undercook the pasta by two minutes, then top with herbs and bread crumbs (or more cheese, up to you)!