California Avocado season has ended.

California Avocado-Studded Mac 'n Cheese

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Nutritional Highlights (Per serving) See Full
550 Calories
32 g Fat
870 mg Sodium
California Avocado-Studded Mac 'n Cheese



Serves: 24

8 oz. unsalted butter
6 oz. all-purpose flour (1 1/2 cups)
3 quarts milk
2 Tbsp. salt
1/4 tsp. cayenne pepper
1 1/2 lbs. Pesto Jack cheese, shredded
8 oz. dried tomatoes (packed in oil), drained and chopped
1/4 cup chopped parsley
2 lbs. 4 ounces dry elbow macaroni
6 California Avocados, diced (6 lbs.)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. To make cheese sauce, melt butter; stir in flour.
  2. Cook over low heat, stirring occasionally, 3 minutes.
  3. Whisk in milk; simmer over medium-low heat; stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.
  4. Stir in salt and cayenne pepper.
  5. Stir in cheese until it melts and is completely incorporated.
  6. Stir in tomato and parsley; reserve.
  7. Cook pasta in salted, boiling water until almost done. Drain well.
  8. Fold cheese sauce into macaroni; gently fold in avocado.
  9. Pour mixture into buttered 12 x 20 x 2-inch pan.
  10. Bake at 350 degrees F until lightly browned and bubbly, about 30 minutes.
  11. NOTE: To bake individual servings, put approximately 1 1/3 cups pasta mixture in each of 24 buttered gratinee dishes. Bake at 350 degrees F until lightly browned and bubbly, about 15 minutes.

Editor's Note:  Jack cheese (often called Monterey Jack Cheese) can be substituted for the Pesto Jack Cheese.

Nutrition information per serving

Calories 550
Total Fat 32 g
Cholesterol 70 mg
Sodium 870 mg
Protein 18 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(12 Ratings)