Green Goddess Avocado Mac and Cheese
A light but decadent one pot stovetop mac and cheese with avocado, garlic, basil and capers for an amazing flavor inspired by Green Goddess dressing! This fun twist on mac and cheese is easy to make on a busy weeknight.
Ingredients
- 2 cups (250 g) macaroni
- 2 cups milk
- 2 medium avocados
- 2-3 small garlic cloves, chopped
- 1 tsp lemon juice
- ¼ tsp of salt
- 1 Tbsp capers
- ½ cup (12 g) packed fresh basil
- ¼ tsp of dijon mustard
- 1 Tbsp extra virgin olive oil
- 1 cup (115 g) grated cheddar cheese, or another cheese, but make it a strong one
Instructions
- Pour the macaroni and milk into a saucepan. Heat, stirring very frequently, until the milk begins to bubble. Turn the heat down and simmer for 10 minutes. Continue to stir at regular intervals. You may need to add more milk depending on how thick your macaroni is. If your macaroni isn't cooked by the time your milk has cooked down, you'll need to add more and turn the heat back up to bring it back to a boil.
- Meanwhile, use a handblender or small food processor to blitz the avocado, garlic, lemon juice, salt, and capers until smooth and combined.
- Add basil to the avocado mixture and pulse until well distributed.
- When the macaroni has fully cooked, add the dijon mustard, cheese and olive oil to the saucepan and stir until the cheese has melted.
- Add the avocado mixture and stir through until heated.
- Slurp it up!
Notes
This recipe will keep in the fridge, but it does go a little brown. Adding extra lemon juice to the leftovers will help keep them greener for longer!