Stovetop Avocado Mac and Cheese

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My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese! If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. If you are an avocado lover, you will go crazy for this macaroni and cheese!

Stovetop Avocado Mac and Cheese on twopeasandtheirpod.com Love this easy mac and cheese!

This avocado macaroni and cheese is so easy to make. It is perfect for busy weeknights or whenever you are craving a comforting meal, but feeling lazy. You don’t even have to turn on the oven. To make the pasta, you boil the macaroni, make the avocado sauce in the food processor, and whisk together a cheesy sauce on the stove top. You combine everything in a big bowl and devour!

The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime. The creamy cheese sauce is out of this world. We used Pepper Jack cheese, which gave the dish a nice kick. If you want a milder flavor, you can use Monterey Jack. I garnished the macaroni and cheese with fresh avocado chunks. You can never have too much avocado!

This Stovetop Avocado Mac and Cheese is all kinds of awesome! It is creamy, cheesy, and comforting. When you are in the need for pure comfort food, make this mac and cheese. It is comfort food to the max! This is also a great dish for Cinco de Mayo. I think chips and guacamole would go great on the side:)

Stovetop Avocado Mac and Cheese

Creamy, cheesy, and easy Avocado Mac and Cheese!
4.29 from 14 votes
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes

Ingredients

  • 10 ounces dry elbow macaroni
  • 2 cloves garlic minced
  • 2 avocados peeled and pitted
  • 2 tablespoons fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups shredded Pepper Jack cheese
  • Salt and pepper to taste
  • Fresh avocado chunks for garnish, if desired

Instructions

  1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.
  3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.
  4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.
  5. Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Hi! I’m currently studying abroad in Ireland and am having a difficult time finding cilantro. Can you recommend another green leafy herb or should I wait to get back to the states for this one? Thanks!

  2. I just made this for my fiance and I and OMG.. It was delish… Took my 2 favorite foods avacodo and Mac n cheese and just went to heaven… Quick easy and wonderful to my pallette

  3. Really delicious and a perfect St. Patrick’s Day green dinner! However, I nearly had a fit trying to make the avocado sauce smooth! It was too thick and not quite enough of it for the blender to actually blend. The food processor was a little better, but it still could barely touch it. Suggestions? Is my blender just lame? Anyway it was super tasty and nice and green!

  4. I made this yesterday and it was AMAZING! I’ve been searching for the creamiest Mac and cheese recipe, who’d’ve thought this would be it?!?

  5. I love this recipe i use it over and over again…simplicity at its finest .. deliciousness…quick healthy snack to comfort food of mines with a twist or different side dish for an entree…best recipe ever

  6. I made this yesterday and it was honestly the best mac and cheese I’ve made by far. I did have to substitute a couple things such as the lime juice (used lemon juice), I didn’t have fresh cilantro or garlic so i used just under a tablespoon of dried cilantro and 2 tablespoons of chopped garlic. I do suggest adding milk to the avocado sauce just to make it more creamy. I can’t wait to make this for my family again.

  7. 5 stars
    It was great, easy and very filling!! This one is a keeper…unlike the other one, where you use almond flour and no cheese at all!

  8. 5 stars
    This was SO good. I swapped the lime and cilantro for lemon & basil as it’s what I had on hand. Also added peas to veg it up. Thanks!

  9. I love avocado and the other ingredients in this recipe individually but , together they do not pair well with pasta and cheese.

  10. Just tried this recipe and I’m so surprised with how easily it was to make. I made substitutes to make this dish gluten free and vegan so it probably tasted a little different but it was a hit for the lunch at church I brought it too!

  11. I’m thinking of making this for my 1 yr old. Can i whip a batch and then freeze in portions? Any idea if it freezes well? Thanks in advance!

  12. I made this tonight with a few changes and it was delicious. I chose not to add the cilantro and used a triple cheddar blend instead of the pepper jack because we had just had similar flavors over the past 3 days. I doubled the garlic because we love garlic and it was a perfect amount for us. Very tasty. Will definitely be making it again. And can’t wait to try as written.  Thanks for the great inspiration. 

  13. 5 stars
    Love this recipe! I have made it many times. I always omit the cilantro because I don’t like it, and I have substituted both marble and cheddar cheese on different occasions. Highly recommended!

  14. Holy cow! Where has this recipe been my whole life? haha I can’t wait to try this and see if my 1-year old son likes it. He loves avocados so the mac n’ cheese will be probably be a big hit too! Thanks for this!

  15. 5 stars
    I really enjoyed this recipe! For me, pasta is always better the second day, though I didn’t plan for the inevitable browning of the avocado… Still, it tasted GREAT! I’m equally excited to use this recipe as a way to cook mac and cheese in general: LOVE the boiling in the milk technique. So easy!

  16. Love this, but wondering how it would be if I actually baked it after, just to give it that lightly cheesy, crunchy top. Thoughts?

  17. Love this, but wondering how it would be if I actually baked it after, just to give it that lightly cheesy, crunchy top. Thoughts?

  18. Very nice blog. I am food lover and i really enjoy reading food articles. Thanks for sharing this recipe tips. I will try to cook it.

  19. 1 star
    I made this dish; unfortunately the cheese mixture turned to a glue like texture. The avocado mixture would be perfect as a dip. Won’t try this recipe again

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