Avocado and Bacon Mac and Cheese

Home made macaroni and cheese is better than anything. It is worth the effort! This recipe utilizes crumbles of bacon and chunks of avocado to create a fabulous contrast of flavors. Serves 6.


4 cups milk
1 clove garlic, minced
1 cup shredded gouda cheese
1 cup shredded colby cheese
1 cup shredded fontina cheese
1/4 cup cornstarch
1 bag elbow noodle pasta, 16 ounces, cooked and drained
6 slices bacon, cooked and chopped
2 whole avocados, peeled, pitted and diced


1. In a medium sauce pan heat milk with garlic over medium heat until it simmers.
2. Slowly add cheese, about 1/4 cup at a time, until it is melted between each addition.
3. In a small bowl or cup mix cornstarch with 1/4 cup water.
4. Slowly add the cornstarch slurry to the milk and cheese mixture while stirring. Season with salt and pepper.
5. Cook until thick and remove from heat.
6. Place the noodles in an ovenproof dish and pour the cheese mixture over. Fold in the avocado and bacon. Season with salt and pepper.
7. Bake at 350F for 30 minutes or until the top is browned.

Author: Rachael Daylong

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