This sinfully delicious Bacon Avocado Mac and Cheese was actually inspired by THE BEST avocado toast I’ve ever had.
Before I get to this particular toast, let me first firmly state: I am not a fan of this avocado toast craze/trend. Do I love avocado toast? Hell yes. But to spend $15 on a “gourmet” avocado toast at a nice restaurant? You’ve got to be kidding me. I could go home and whip that up for $3.
The night I broke down and a bought a $10 piece of avo toast, I do not reget however. I was starved and had already spend $15 on an a fancy cocktail. The avocado toast was the cheapest thing to order, and I’m grateful I did, because it ended up inspiring this amazing Bacon Mac and Cheese recipe. The toast was from Esters in Santa Monica and featured thick Texas toast, scallions, tomatoes, and…..drum roll…. BACON. Life changing. Take a look:
Now, moving onto this mac and cheese. I’ve been wanting to make this Pinterest popular dish for awhile and once I had this toast, I knew exactly what would make the flavors pop: thick cut bacon and scallions.
Holy baby cheeses. Was I right. YOU MUST MAKE THIS NOW. It’s creamy, but light, and the bacon just pops in your mouth.
Warning, however, this is not a make and store recipe. Because the avocado will brown in about a day, you need to devour this ASAP. But don’t worry, you won’t have leftovers anyway.
And without further adue, I present to you this magical comfort dish: Bacon Avocado Mac and Cheese.
Bacon Avocado Mac and Cheese
A magical comfort food, the avocado makes this mac and cheese extra creamy and the bacon adds a pop of flavor.
- 12 ounces cavatappi or corkscrew pasta
- 3 cloves garlic chopped
- 2 large avocados ripe
- 3 tbsp lime juice
- 5 scallions chopped
- 5-6 ounces bacon chopped, as thick as you can find
- 2 tbs butter
- 2 tbs flour all-purpose
- 1 cup milk
- 2 cups sharp white cheddar shredded
- salt and pepper to taste
Bring a generously salted pot of water to boil. Cook pasta according to the directions. Keep al dente. Strain and set aside.
Meanwhile, add avocado, lime juice, garlic, and salt and pepper in a blender or food processor. Blend until you get a sauce-like consistency.
For the cheese sauce, melt the butter in a sauce pan over medium heat. Add the flour, whisking to make a paste. You don't want any lumps. Whisk in milk. Stir the sauce until it starts to thicken and then add your cheese, stirring until melted.
Meanwhile, over medium heat in a saute pan cook your bacon until it's cooked but not crisp. When the bacon is almost done add the white and light green parts on the scallions into your pan to cook for 1-2 minutes. Remove from heat.
In a large bowl, place the macaroni. Mix in your avocado sauce until all the noodles are coated. Add your cheese mixture and mix. Add your bacon mixture and mix, reserving some bacon for topping.
Top with bacon and uncooked remaining dark green scallions. Enjoy!
The lime juice keeps to sauce from browning instantly, but this should be eaten day of.
Love pasta? Try this Healthy Carbona Bake.