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Monday, January 28, 2013

Creamy Cheesy Avocado Mac {Recipe}

This is my attempt to make a gourmet spin on mac and cheese. It's creamy, it's cheesy, it's got avocado. It's pretty perfect to me, and to be frank, my new favorite comfort food. I've been known to make this twice in one week for lunch. (I'd make it more if I could get away with it!) One of our friends actually told me about adding half an avocado to his mac and cheese and he liked it. I took that tip and ran with it. This is what I came up with.

Creamy Cheesy Avocado Mac
1 box Kraft Macaroni and Cheese (I used "thick and creamy")
2 oz cream cheese
milk (About 1/3 cup)
1 avocado, roughly mashed
swiss cheese (about 1/3 cup shredded)
Tony's Chachere Creole Seasoning (a few good shakes cause I like the spice)

Cook your macaroni as it's directed on the package. While your pasta is cooking I prepare my avocado. Cut your avocado in half and remove the seed. Use the spoon to scoop out the yummy avocado goodness into a small bowl. Use a fork to roughly smash it (it's okay if it has some lumps, actually it's preferred) and set it aside.

Once your noodles are done drain them and return them to the pot, instead of using butter this is where we are going to use cream cheese. I've used more but I find 2 oz of cream cheese does just the trick. Mix the cream cheese with the hot noodles to melt and coat them.

Add in the powdered cheese and milk and mix. Add in your grated swiss cheese and stir until melted.  Fold the mashed avocado  into your mac and cheese. Finish off with a couple shakes of Tony's and boom delicious "gourmet" mac and cheese! I'm telling you this is my new favorite invention! I add more Tony's once I dip mine into a bowl because like I said I like it to have that kick but you can adjust it however you like. Mmm....

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  1. This looks SO yummy!! ( I LOVE avocado) beautiful photos too :)

  2. Made this tonight and loved it! Next time I'm doubling the avocado and going without the swiss, to see if it makes it less heavy. Thanks for the recipe!