English30 min
Jalapeño avocado mac and cheese
Gemelli, white cheddar, jalapeño, and avocado. Four plates. About 30 minutes.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
1,012
Calories
4,047 kcal in this batch
Protein
38.2 g
Fat
47 g
Carbs
101.5 g
Per serving stays put. Amounts follow the headcount.
Ingredients
green onion
Chives · 1:1. The green finish. Use the same handful.
garlic powder
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Boil the pasta in salted water until it is just tender. Drain it.
- 2
Blend the milk with the green chiles, the jalapeños, the green onions, and the garlic powder.
- 3
Melt the butter in a skillet. Stir in the flour and cook it about 2 minutes.
- 4
Whisk in the milk mixture and let it come to a simmer.
- 5
Stir in the cheddar until it melts.
- 6
Mash the avocados into the sauce.
- 7
Fold in the pasta. Serve it right away.
Cook's notes
Serve it as soon as the avocado is in. It dulls if it sits.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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