Avocado Mac and Cheese

March 27, 2012
A twist on an old time favorite!

8 ounces wagon wheel pasta
3/4 cup skim milk
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1/2 cup thawed frozen peas
3/4 cup diced sharp white cheddar cheese (about 4 ounces)
1-1/2 teaspoons lemon juice
1/2 teaspoon salt

In large sauce pot, cook pasta in salted water according to package directions.  Meanwhile, in small saucepan heat milk until hot; remove from heat, set aside.  Reserve 1/2 cup of the 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 sauce pot.  Stir in cheese sauce; add remaining 1/2 cup diced avocado; toss gently. 

Makes about 5-1/2 cups