Prep Information
Prep Time
10 minutes
Cook Time
15 minutes
Serves
4-6 people
Includes

Ingredients
- 10 oz. dry elbow macaroni
- 2 cloves garlic, minced
- 2 avocados, peeled and pitted
- 2 Tablespoons fresh lime juice
- 1/3 cup chopped fresh cilantro
- Salt and pepper to taste
- 1-1/2 Tablespoons Butter Olive Oil
- 2 Tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded Pepper Jack Cheese
- Salt and pepper to taste
- Fresh avocado chunks, if desired
Instructions
- Fill a large pot about 3/4 full with water and bring to a boil. Salt the water and add the macaroni. Stir and cook until just cooked. Drain and set aside.
- While the pasta cooks, make the avocado sauce by processing the garlic, avocados, lime juice, cilantro, salt and pepper in a food processor or blender until smooth and creamy. Set aside.
- Heat the Don Carlo Extra Virgin Olive Oil in a small saucepan over medium heat. Whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add the Pepper Jack cheese and stir until cheese is melted and sauce is creamy.
- Place the macaroni is a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce until the macaroni is well-coated and creamy. Season with the salt and pepper to taste.
- Garnish with more cilantro and fresh avocado chunks, if desired