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


Ingredients:


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


Method:  


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.


Linked to Hearth and Soul Hop     Slightly Indulgent Tuesday            Fat Tuesday    Tuesday Talent Show at Chef in Training       Naptime Creations Tasty Tuesday Link Party

Comments

  1. Julie June 19, 2012 at 3:17 PM

    This looks so so GOOD! I like that you used gluten free pasta in this recipe. I am trying to cut back and eventually eliminate wheat from my diet. Thanks for posting! :)

    ReplyDelete
  2. AnonymousJune 19, 2012 at 4:14 PM

    YUM. I love creamy, cheesy foods!

    ReplyDelete
  3. That GirlJune 21, 2012 at 12:42 AM

    I don't think there's such a thing as too much cheese!

    ReplyDelete
  4. Amy ShaughnessyJune 21, 2012 at 9:54 AM

    Oh wow, that looks so good! I am going to book mark this. My 3 year old loves mac and cheese but refuses to eat any kind of fruits or vegetables. Maybe this way he can get something healthy with his mac and cheese!

    Amy

    fashionandbeautyfinds.blogspot.com

    ReplyDelete
  5. April J HarrisJune 21, 2012 at 2:02 PM

    I love the name of this recipe, that is very clever! What a wonderful way to make mac and cheese healthier and even more delicious.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more