* If you are desiring to avoid genetically engineered foods then take note of the items that would need to be organic. I have marked them with an asterisk.
10 ounces elbow macaroni ( brown rice is my favorite)
2 cloves garlic (elephant garlic if you can find it)
2-3 avocados, medium-large in size
2 Tbl fresh lime juice
1/4 cup chopped cilantro
Sea salt to taste
1/8 teaspoon cayenne
*2 Tbl organic butter
*2 Tbl organic flour
*1 cup milk (organic – I prefer goat milk )
*2 1/2 cups shredded organic monterey jack (I prefer goat cheese)
Fresh avocado chunks for garnish
Bring water in a large pot to boil. Salt the water and add the macaroni, then cook until done. About 8-10 minutes. Drain and set aside.
While your macaroni is cooking, make the avocado sauce by placing the garlic, avocados, cilantro, lime juice, and salt and cayenne in a food processor or blender. Blend until smooth and set aside.
To make the cheese sauce, melt the butter in a small pan over medium heat. Once the butter is melted, whisk in the flour to make a roux. Then add the milk slowly and stir with a spoon until the sauce thickens. Add in the cheese and stir until all the cheese is melted.
To put the dish together, put the macaroni in a large bowl, mix in the avocado cream until the macaroni is fully coated then add the cheese sauce and mix until everything is equally incorporated. Garnish with fresh avocado chunks if desired.
The lime juice keeps the avocados from browning, but this dish is best served the day of. If you want to add more heat, you can switch out the Monterey Jack cheese for Pepper Jack.
Adapted from life and tea, and twopeasandtheirpod.com