Source: Avocados from Mexico
Young diners who turn up their noses at vegetables won’t turn away from this dish. Chef Santibanez takes a perennial kid-pleaser—macaroni and cheese—and colors it green by adding avocados and peas to the recipe. Wagon wheel-shaped pasta adds extra appeal.
8 oz. wagon wheel pasta
3/4 cup skim milk
1 fully ripened avocado, halved, pitted, peeled and diced
1/2 cup thawed frozen peas
3/4 cup diced sharp white cheddar cheese (about 4 oz.)
1/2 tsp. lemon juice
1/2 tsp. salt
- In large saucepot, cook pasta in salted water until al dente.
- Meanwhile, in small saucepan, heat milk until hot; remove from heat and set aside.
- Reserve 1/2 cup avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, peas, cheese and lemon juice; gradually add hot milk; blend until smooth.
- Drain pasta; return to saucepot. Stir in blended cheese sauce; add reserved diced avocado and toss gently to combine.
Yield: 5 1/2 cups