Macaroni and Cheese with Avocado Cream

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with more cilantro and fresh avocado chunks, if desired

NOTE: The lime juice keeps the avocado from browning. The macaroni and cheese with avocado cream sauce is best eaten the first day. If you want a milder flavor, use Monterey Jack or White Cheddar cheese.