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Green Chili and Avocado Baked Macaroni & Cheese

Green chili peppers make their way into a creamy macaroni and cheese made with pepper jack cheese, avocado puree, cilantro and lime. Topped with crispy panko bread crumbs and baked to perfection! This creamy and spicy mac n' cheese is perfect for your holiday party this year. 

Author Emily Weeks, RDN, LD

Ingredients

  • 4 oz can Rio Luna Green Chilies drained
  • 16 oz rotini pasta
  • 2 small ripe avocados
  • 1/2 large lime or 1 Tbsp lime juice
  • 1 tsp minced garlic
  • 3 Tbsp butter
  • 4 Tbsp all purpose flour
  • 2 cups milk
  • 3 cups shredded pepper jack cheese
  • 2 Tbsp chopped cilantro
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 1 Tbsp olive oil

Instructions

  1. Preheat your oven to 350 degrees.
  2. Cook the pasta according to package directions, drain and set aside.

  3. While pasta is cooking, mash together the avocado, juice from 1/2 lime and minced garlic. Set aside. 

  4. In a saucepan, melt the butter over medium heat. Add the flour and whisk for one minute. Slowly whisk in the milk.

  5. Once the milk is slightly thick, add the pepper jack cheese. Stir until melted. Fold in the pureed avocado mixture. Add this mixture to the cooked rotini along with the chilies and cilantro. Stir to combine and season with salt and pepper.

  6. Pour the pasta into a 9x13 baking dish. In a small bowl combine the panko and olive oil. Sprinkle over the mac n cheese.

  7. Bake for 15 minutes, then turn on your broiler for 2 minutes until the bread crumbs turn golden.