Tuesday, June 19, 2012
Creamy Avocado Penne and Cheese - Avoroni Macacado
We may not eat much meat but we do eat too much cheese. I am working on cutting down the cheese in various recipes and still keep the richness of the dish. I applied this to my mac and cheese, yesterday. Step one was to cut down the main cheese in the recipe. The second step lit up like a light bulb in the middle of my mixing my ingredients. Use an avocado to get the creaminess.
Creamy Avocado Penne and Cheese
1/2 pound gluten-free penne, cooked according to package directions
1 avocado, mashed
2 tablespoons cream cheese
1 cup Cheddar or Mexican mix, shredded
1 cup low fat milk
1/4 teaspoon black pepper
Preheat oven to 350 degrees F.
Drain and rinse penne. Place in a large bowl.
In a small bowl, mash together cream cheese and avocado.
Add milk and black pepper to the penne and mix. Combine with avocado-cream cheese mixture. Make sure the cream cheese coats the macaroni.
Transfer to greased 2 quart casserole. Top with shredded cheese.
Bake for 20 minutes or until cheese browns.
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