Yes, that’s right. Green Mac and Cheese for St Patricks. I know you may immediately think of Green Eggs and Ham… which I was tempted to do, but since really it’s just putting pesto on an omelette, it didn’t seem quite as unique as this. This dish is served room temperature/cold, and best right away since the green will turn brownish the more contact it has with air, since the green is thanks to avocado.
This is another great recipe only slightly adapted from the Melt: The Art of Macaroni and Cheese. I previously wrote about this awesome cookbook when I attended book release party at Cheese Bar, and also when I made the 3 Cheese Macaroni and Cheese with Broccoli and Sweet Pugliese.
This was one of the recipe that when I asked F to browse through the book and pick out recipes he was interested in, I remember him pointing out. It highlights Beecher’s Flagship Cheddar cheese, which is made just next door (ok practically next door) in Seattle. At the Pike Place Market location, I always peer in watching them make their curds and trying not to get tempted by their World’s Best Mac and Cheese or their grilled cheese sandwiches (they have one with their cheese and crab) or cheese curds that I can rationalize as a snack.
So this avocado mac and cheese seems like a perfect highlight of the Pacific Northwest, as well as cheese, and it’s green for St Patrick’s Day right? The recipe call for a jalapeño pepper and green onions and cilantro and lime zest and juice, more green on top of avocado, so win! Plenty of green ingredients just going in! So therefore, Green Mac and Cheese for St Patricks!
Per F’s preferences, I used skim milk but the more fat (say whole), the better. If you can’t find Beecher’s Flagship Reserve Cheddar, you want a really sharp, aged cheddar in order to stand up to let’s face it, the guacamole sauce.
Ingredients:
- 1 jalapeño pepper
- 1 lime- we will be using the zest and all the juice. You may want additional limes cut into wedges for garnish and for diners to squeeze another splash of lime juice
- 2 green onions chopped
- 2 minced cloves of garlic
- 3 avocados, pits and skin removed
- 10 ounces medium shell pasta
- 1 1/2 cups milk
- 2 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 10 ounces Beecher’s Flagship Cheddar, shredded
- 1/4 cup chopped cilantro
Directions:
- Cook the pasta in salted water as normal, until al dente, drain in a colander and set aside- you may want to toss with a teaspoon of olive oil so the pasta doesn’t stick.
- While the water is boiling before you cook your pasta (or as it is cooking), remove the jalapeño stem and cut in half. You can kept the seeds in if you want the heat (I did) or remove them. Process the jalapeño with the lime zest and lime juice, the chopped green onions, garlic, and 2 of the 3 avocados until it becomes a smooth paste.
- Heat the milk in a saucepan over medium heat. When it begins to steam/bubble form around the edges remove from heat and set aside- you just want to use heated milk for the mornay sauce you don’t need to boil it! In a medium saucepan, melt the 2 tablespoons of butter, and then add the 3 tablespoons flour and cook until the roux is light brown (a few minutes), continually stirring to prevent burning. Then slowly add the heated milk and continue to stir to prevent scorching until the sauce thickens. Drawing a line on the back of the spoon should stay a clean line.
- Remove the mornay sauce from heat and add the salt, pepper, and fold in the cheese, letting it melt as you add it in handfuls. When all the cheese is incorporated, add the paste from step 2 and stir until the sauce is smooth. You may choose to add more salt or pepper to taste.
- Add the pasta and cilantro and stir into the smooth sauce. Dice the last avocado and toss lightly into your completed Green Mac and Cheese, aka Beecher’s Flagship Cheese with avocado, lime, and shell pasta!
And there you go, something vegetarian AND green. Also, goes great with beer!
You must get this book and add it to your cookbook collection: I gave up bookmaking recipes that I wanted to make because it would be ALL of them. The 75 recipes in the book span from the ones emerging bubbly from the oven to stovetop to cold mac and cheese takes on pasta salads and even dessert versions!
