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....

Sautéed Ravioli with Spinach-Mushroom Pesto Cream Sauce

You are in for a special treat today!! This is a pretty special recipe that my husband and I have been making for the past 8 years we've been married, and it's one of our favorites. We've tweaked it over time but not much we like it the way we like it

Sauteed Ravioli with Spinach-Mushroom Pesto Cream Sauce 

1 lb cheese filled ravioli (I get a big bag of frozen ones) 

1 medium onion 

1/2 pound mushrooms 

olive oil 

butter 

2 cloves of garlic, minced 

1 package (10 oz) frozen chopped spinach 

1 tablespoon fresh basil, chopped 

1 container sour cream (16 oz) it's about 1.5 cups 

3/4 cup parmesan cheese, grated 

salt pepper 

1. Fill a large pot with water and cook your ravioli as directed on the package. Thaw spinach under cool water running water in a colander in the sink. 

2. Chop your onion and garlic. 

3. In a large skillet heat about 1 tablespoon of olive oil over medium high heat. Add the onion and garlic and cook until golden, about 5-6 minutes. 

4. Meanwhile clean and slice your mushrooms. 

5. Add a tablespoon of butter to your onion mixture and once melted, add in your mushrooms, stirring to coat. Cook until mushrooms are wilted, about 5 minutes. 

6. Chop your basil. Squeeze the moisture out of your spinach and add this and basil to your skillet. Heat through about 1 minute. 

7. Stir in the sour cream, parmesan cheese, salt, and pepper and cook about 1 minute. 

8. In another large skillet add 1 tablespoon olive oil and 1 tablespoon butter and heat over medium high heat. Add the drained ravioli and sauté until they are just beginning to brown. About 2 minutes per side I think. You may have to do this in batches. 

9. Drain ravioli and plate. Top with sauce and sprinkle with extra parmesan if you'd like. 

This takes about an hour to make, start to finish and serves 4. Delicious!!

Creamy Avocado Pesto Pasta with Chicken {Recipe}

This is a yummy recipe me and my man created, and perfected after a few different tries. Looks kind of fancy but doesn't take much time or effort. Perfect for summer time and I'm thinking using small pasta like rotini and mixing in the tomato and chopped chicken would make a nice cold pasta to take to a potluck or BBQ for the summer.

Creamy Avocado Pesto Pasta with Chicken

Juice from 1 1/2 lemons

1/2 cup pine nuts

4 garlic cloves

10 tbsp olive oil (separated)

1 cup basil leaves

3 avocados

3/4 tsp salt

3/4 tsp pepper

16 oz fettuccine  (or pasta of your choice)

1 large tomato chopped

cooked chicken

Cook your pasta as directed.

Meanwhile in a food processor, mix together the garlic cloves, 1/2 cup pine nuts, 5 tablespoons of the olive oil. Once blended add in the basil and blend again. Next add in the avocados, 1 at a time, blending in between and adding the other 5 tablespoons of olive oil while mixing. Lastly season with salt and pepper.

Drain pasta and rinse with cold water. Once pasta is drip dried, toss with sauce and refrigerate for about 20 mins to help flavors mingle and to chill the pasta a little.

Slice the cooked chicken (or buy it pre sliced and pre cooked like I did for a quick dinner) and chop your tomato. Plate your pasta and top with the chicken and tomatoes. Garnish with fresh pepper and lemon zest if desired.

This makes enough for 4-6 people depending on how hungry you are.