Zesty Avocado Mac 'n' Cheese with Zucchini & Jalapeño.

  • 1
    avocado
  • ½ (8 oz) block
    cheddar cheese
  • 1 small bunch
    cilantro
  • 2 cloves
    garlic
  • 2
    jalapeño peppers
  • 1
    lime
  • 12 oz
    rotini pasta
  • 14 fl oz
    whole milk
  • 2 medium
    zucchini squash
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    12 oz rotini pasta
    2 tsp salt
  • 2
    Coarsely grate the cheddar cheese and set aside.
    ½ (8 oz) block cheddar cheese
  • 3
    Wash and dry the fresh produce.
    2 medium zucchini squash
    2 jalapeño peppers
    1 small bunch cilantro
    1 avocado
    1 lime
  • 4
    Juice the lime into a medium bowl. Peel and mince or press the garlic into the same bowl.
    2 cloves garlic
  • 5
    Halve the avocado and remove pit; scoop out the flesh into the medium bowl. Mash with a fork, mixing it into the lime juice and garlic.
  • 6
    Slice the zucchini into ½-inch half moons and set aside.
  • 7
    Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and set aside. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 8
    Heat a large non-stick skillet over medium heat and add butter, swirling to coat the bottom.
    2 tbsp butter, unsalted
  • 9
    Add the zucchini and jalapeños to the skillet. Cook, stirring occasionally, until the zucchini begins to brown; 4-5 minutes. Pour contents of skillet into a medium bowl and set aside.
  • 10
    Return the skillet to medium-low heat and add butter. Once melted, whisk in the flour and cook for 2 minutes.
    2 tbsp butter, unsalted
    3 tbsp all-purpose flour
  • 11
    Whisk in the milk and cook, stirring constantly, until smooth and thick, about 3-4 minutes. Season with salt and pepper.
    14 fl oz (1 ¾ cups) whole milk
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    Add the grated cheese to the skillet and stir until melted. Remove skillet from heat.
  • 13
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Set aside.
  • 14
    Add the avocado mixture to the skillet and stir until combined. Fold in the cooked pasta, veggie mixture, and cilantro.
  • 15
    Divide between plates, serve immediately, and enjoy! s