California Avocado season has ended.

California Avocado, Bacon & Cheddar Macaroni & Cheese

Total time:

60 min

Prep time:

30 min

Cook time:

30 min

Nutritional Highlights (Per serving) See Full
960 Calories
45 g Fat
8 g Fiber
1130 mg Sodium
California Avocado, Bacon & Cheddar Macaroni & Cheese



Serves: 4

1 tsp. salt, plus more for cooking pasta
1 lb. fusilli (corkscrew) pasta
3/4 lb. low sodium bacon
3 cups half and half
2 cups firmly packed low fat shredded sharp cheddar cheese
1/4 tsp. freshly ground black pepper
1 ripe Fresh California Avocado, seeded, peeled and diced
1 large fresh tomato, finely diced
1/2 cup thinly sliced green onions, white and green parts, optional

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


  1. Bring a large (6- to 8-quart) pot of water to a boil. Salt generously. Stir in pasta and cook according to package directions. Drain and return to the empty pot.
  2. Meanwhile, place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add bacon and sauté until browned and crispy, about 5 minutes. Remove pan from heat and, using a slotted spoon or spatula, remove bacon from pan and drain on paper towels. Let bacon cool then finely dice. 
  3. Pour off fat from pan (into a heatproof container) and return pan to medium-high heat. Add heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower heat to medium and continue to simmer until the cream is slightly reduced, about 3 minutes.
  4. Add cheddar cheese and bacon. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture is thickened, about 3 minutes. Season with salt and pepper.
  5. Gently stir in the diced avocado and tomatoes.
  6. Pour the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer 1 minute to thicken the sauce and allow pasta to absorb the flavors, stirring now and then.
  7. Serve in individual bowls topped with a sprinkle of sliced green onions.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Lisa Schroeder

Nutrition information per serving

Calories 960
Total Fat 45 g (Sat 17 g, Trans 0 g, Poly 2.5 g, Mono 13 g)
Cholesterol 80 mg
Sodium 1130 mg
Potassium 880 mg
Dietary Fiber 8 g
Protein 39 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.

About the author

Chef Lisa Schroeder


(10 Ratings)