Guacamole Mac n Cheese
  • 1 pound elbow pasta
  • 1 1/2 cups skim milk
  • 3 small garlic cloves minced
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon chili powder
  • 1 cup flat leaf parsley leaves
  • 8 oz Yucatan® Guacamole
  • 5 ounces reduced fat sharp cheddar cheese (from 10-ounce package) cut in 1/2-inch cubes
  • 1 tablespoon lime juice
  • 1/2 cup chopped chives
In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes. When pasta is almost cooked, place in blender the parsley leaves, 6 oz of Yucatan® Guacamole, reduced fat sharp cheddar cheese, lime juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add chives and remaining 2 oz Yucatan® Guacamole ; toss gently. Serve hot or at room temperature.
Makes 8 servings.
Try these quick and convenient menu ideas made more delicious with the great taste of Yucatan Guacamole.