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.

Jacked-Up Jalapeno Avocado Mac & Cheese Recipe

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!

Jacked-Up Jalapeno Avocado Mac & Cheese Recipe

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 Jalapeno Avocado Mac & Cheese Recipe

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)


  1. In a small bowl, mash the avocado. Mix in lime juice. Set aside.
  2. Bring a large pot of water to boil, cook pasta until al dente or desired tenderness. Drain and set aside.
  3. Place green chiles, Jalapeño, garlic, onion and two cups of milk in blender. Blend until smooth. Set aside.
  4. Add butter to a medium sized pan over medium heat. Melt.
  5. Stir in flour. Mix until fragrant. About 1 minute.
  6. Stir in milk mixture. Stir constantly and bring to simmer. Continue stirring until thickened. Approx. 5 to 8 minutes.
  7. Once the sauce has thickened stir in Armstrong Monterey Jack with Jalapeño shredded cheese. Mix until melted and smooth.
  8. Pour cheese mixture over pasta, and stir until well coated.
  9. Mix in avocado. Stir until well coated.
  10. Top with crumbled bacon and diced tomato prior to serving. (optional)

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