Macaroni and Cheese with Avocado, Dried Tomato and Pesto Jack Cheese
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 oz Unsalted butter
- 1 ½ Cups All-purpose flour
- 6 Pints Milk
- 2 Tbsp Salt
- ¼ tsp Cayenne pepper
- 1 ½ Pints Pesto Jack cheese, shredded
- 8 oz Dried tomatoes (oil packed), drained and chopped
- ¼ Cup Chopped parsley
- 36 oz Dry elbow macaroni
- 6 California Avocados, diced
- =
Directions
To make cheese sauce, melt butter; stir in flour. Cook over low heat, stirring occasionally, 3 minutes.
Whisk in milk; simmer over medium-low heat, stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.
Stir in salt and cayenne pepper.
Stir in cheese until it melts and is completely incorporated.
Stir in tomato and parsley; reserve.
Cook pasta in salted, boiling water until almost done. Drain well.
Bake at 350°F until lightly browned and bubbly, about 30 minutes.
To bake individual servings, put approximately 1-1/3 cups pasta mixture in each of 24 buttered gratinee dishes. Bake at 350°F until lightly browned and bubbly, about 15 minutes