California

Avocado Mac with Goat Cheese

This California-inspired mac and cheese brings the Golden State's love of fresh, healthy ingredients to comfort food. Creamy avocado blends with tangy goat cheese for a lighter, brighter take on the classic dish.

⏱35 min 🍴Serves 6 Easy

Ingredients

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
  2. In a blender, puree the avocado flesh with lemon juice until smooth. Set aside.
  3. Melt butter in a large saucepan over medium heat. Add garlic and cook for 30 seconds until fragrant.
  4. Whisk in flour and cook for 1 minute. Gradually add milk while whisking constantly until sauce thickens.
  5. Remove from heat. Stir in fontina cheese and half of the goat cheese until melted. Fold in the avocado puree.
  6. Add the cooked pasta and sun-dried tomatoes. Toss to coat, adding pasta water if needed for consistency.
  7. Season with salt and pepper. Transfer to serving bowls.
  8. Top with remaining crumbled goat cheese and fresh basil. Serve immediately.

Pro Tips

  • Use perfectly ripe avocados - they should yield to gentle pressure but not be mushy.
  • The lemon juice prevents browning and adds brightness that complements the tangy goat cheese.
  • California produces over 90% of US avocados - use Hass variety for the creamiest texture.
  • Serve immediately as the avocado can oxidize; leftovers should be stored with plastic wrap touching the surface.