Continuing from yesterday, here is another avocado recipe from my party. This one I got inspiration from BeingAlison. She only put avocados on top and I decided to mix it in. I meant to get a picture of the mac and cheese in a serving size, but never got around to it. Sorry! This recipe is best when it’s just out of the oven. When you have to reheat it, it dries out. I really enjoyed this recipe and think I’m going to try to serve it to the kids sometime soon. I’m just going to tell them that I dyed it green, like green eggs and ham.
Avocado and Bacon Macaroni and Cheese Recipe
- ½ pound cooked cherry wood smoked bacon
- 1 large avocado
- 1½ cups uncooked elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ teaspoon salt
- 1 cup milk
- 2 cups Kraft Cheddar Pepper Jack Finely Shredded Cheese
- 2 tbsp melted butter
- ½ sleeve of butter crackers such as Ritz
Preheat oven to 350.
First cook your bacon. I cooked it in my cast iron skillet.
Cook your elbow macaroni.
While macaroni is cooking, melt butter in a saucepan over low heat. Stir in flour and salt. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Once cheese is melted, put avocado and cheese into stand mixer and combine until smooth. Add crumbled bacon to cheese.
Drain macaroni. Gently stir macaroni into cheese sauce.
Spoon into ungreased baking dish.
Combine melted butter and crushed butter crackers.
Top macaroni and cheese with buttered crackers.
Bake uncovered at 350 degrees 25-30 minutes or until bubbly.