Week 22: Avocado Mac and Cheese

The Recipe
150g dry elbow macaroni
150g bacon
Chilli to taste
1 cloves garlic, minced
1 avocado
1 tbsp fresh lime juice
Salt and pepper, to taste
1 tbsp butter
1 tbsp flour
1/2 cup milk
1 cups shredded cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, optional

Cook the pasta according to the instructions on the package. Drain and set aside.
Meanwhile, place garlic, avocado, lime juice, salt and pepper in a food processor or blender. Process until smooth and creamy. Set aside.

In a small saucepan, cook bacon until done, adding chilli to taste. Remove from pan and add to the (now drained) macaroni. Add butter to the saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir until the sauce starts to thicken. Add in cheese and stir until cheese is melted and sauce is creamy.

Pour the avocado sauce over the macaroni and bacon and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper and chili flakes, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.

The Verdict
Not half bad! Although I think I used a tad too much garlic, as it ended up being somewhat overpowering. If I make this again (which I may, as I rather liked it), I think I'll cook the garlic together with the bacon rather than adding it to the avocado sauce. Other than that I really enjoyed it. The avocado added a lovely touch. The original recipe didn't call for bacon, but I've found that mac'n'cheese by itself isn't really my thing, so I thought this would be a nice addition. I was right, and this, the avocado and the extra chili flakes I added kept the dish from being as uncomfortably rich as it sometimes can be.