As the warmer weather begins to set in, my kitchen often tends to see less of me in it. That doesn’t mean that I am not often found preparing meals. Rather I tend to take the cooking outside to the grill.
On the rare occasion that I am found inside cooking during the Spring and Summer months, it tends to be a meal that is quick and easy.
A frequent go-to being a charcuterie featuring an ensemble of various meats, crackers and cheeses. My fave being Armstrong Monterey Jack with Jalapeño Cheese.
But let’s be realistic for a moment – while a charcuterie board can be a great dinner for my husband and I. It is not something that is often well receive by my four young children.
What they often crave is my Jacked-Up Jalapeño Avocado Mac & Cheese. I find it quite shocking really because it is a pasta that does have a bit of a bite, but that doesn’t deter their love and desire for it!
It’s a quick and easy weeknight meal that while it has an essence of Summer, it also screams comfort! Perfect for those nights when you need to get a meal on the table fast before running out the door to soccer or baseball practice.
Jacked-Up Jalapeño Avocado Mac & Cheese Recipe
- 2 ripe medium avocados, pitted
- 1 tbsp fresh lime juice
- 500g (approx. 4 cups) uncooked macaroni
- 2 cups 2% milk
- 2 cups Armstrong Monterey Jack with Jalapeño Avocado Mac & Cheese, shredded
- 1 (4.5oz) can chopped green chiles
- 12-14 pickled Jalapeño peppers (remove the pith and seeds to reduce spiciness, if desired)
- 1/4 cup minced spanish onion
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tsp minced garlic
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- crumbled bacon and diced tomato (optional)
- In a small bowl, mash the avocado. Mix in lime juice. Set aside.
- Bring a large pot of water to boil, cook pasta until al dente or desired tenderness. Drain and set aside.
- Place green chiles, Jalapeño, garlic, onion and two cups of milk in blender. Blend until smooth. Set aside.
- Add butter to a medium sized pan over medium heat. Melt.
- Stir in flour. Mix until fragrant. About 1 minute.
- Stir in milk mixture. Stir constantly and bring to simmer. Continue stirring until thickened. Approx. 5 to 8 minutes.
- Once the sauce has thickened stir in Armstrong Monterey Jack with Jalapeño shredded cheese. Mix until melted and smooth.
- Pour cheese mixture over pasta, and stir until well coated.
- Mix in avocado. Stir until well coated.
- Top with crumbled bacon and diced tomato prior to serving. (optional)