Ingredients:
13 ounces dry medium shell pasta
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Alpine Touch, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Monterey Jack cheese
1/2 Cup Smoked Gouda Cheese (cubed)
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired
Grilled Veggies:
1 Zucchini (Peeled & cut into spears)
3 Large Carrots (Peeled & cut into spears)
Olive Oil
Alpine Touch
Directions:
1. Bring water to a boil in a large pot.
Salt the water and add in the pasta. Stir and cook until Al Dente, about
8-10 minutes. Drain and set aside.
2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a blender. Blend until smooth and creamy. Set aside.
3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir until the sauce starts to thicken. Add in both cheeses and stir until cheese is melted and sauce is creamy.
4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Serve warm. Garnish with fresh avocado chunks, if desired.
*Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad.
Grilled Veggies:
Preheat oven to 425. Lay tinfoil out on a cookie sheet. Place the speared vegetables onto the tinfoil and coat with olive oil and season with Alpine Touch. Cook for about 15 minutes, allow a couple of minutes to cool and serve.
2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a blender. Blend until smooth and creamy. Set aside.
3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir until the sauce starts to thicken. Add in both cheeses and stir until cheese is melted and sauce is creamy.
4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Serve warm. Garnish with fresh avocado chunks, if desired.
*Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad.
Grilled Veggies:
Preheat oven to 425. Lay tinfoil out on a cookie sheet. Place the speared vegetables onto the tinfoil and coat with olive oil and season with Alpine Touch. Cook for about 15 minutes, allow a couple of minutes to cool and serve.
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| Cook pasta until Al Dente |
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| Blend avocado sauce until creamy |
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| Melt butter in a pan |
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| Mix in the flour |
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| Mix in the milk |
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| Lay the vegetable spears out on the tin foil and cover with oil and seasoning |
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| Place pasta in a large bowl and coat with the avocado sauce |
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| Coat with the cheese sauce until mixed thoroughly |
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| Remove grilled veggies from the oven and allow to cool for a couple of minutes |
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| Serve pasta with additional avocado slices and cilantro and enjoy! |
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