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Avocado and bacon macaroni cheese recipe

Avocado and bacon macaroni cheese recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Macaroni
  • Macaroni cheese

Macaroni and cheese with avocado stirred into the sauce is topped with bacon and breadcrumbs for a lovely twist on the traditional mac and cheese.

16 people made this

IngredientsServes: 10

  • 450g macaroni pasta
  • 2 ripe avocados, peeled and pitted
  • 120g smoked Cheddar cheese, grated
  • 1 teaspoon cracked black pepper
  • 100g cooked bacon, chopped
  • 60g breadcrumbs

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 190 C / Gas 5.
  2. Bring a large pot of lightly salted water to the boil; add macaroni and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a baking dish.
  3. Mix avocados, cheese and black pepper together in a bowl until smooth; stir into pasta. Top pasta with chopped bacon and breadcrumbs.
  4. Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Cathy Courter Cason

Followed the recipe exactly. But there was hardly any avocado taste or pepper. Next time I'm going to try 3 avocados, 3 cheese blend and more seasoning. And calling the paste a "sauce" is stretching it a bit as it never turned into a "sauce". And it needs to be a creamier paste. I eliminated the bread crumbs altogether because it was too much starch in a dish that's already all starch. It was a bland dish.-26 Nov 2018


Recipe: Avocado and Bacon Macaroni Salad

Macaroni salad is as classic American as apple pie. Traditionally it calls for a slightly sweet mayo-mustard dressing mixed into regular elbow macaroni, with a snappy crunch of raw carrot and celery. For me, though, with so many more fresh ingredients at our fingertips now, this old-school recipe is due for a makeover.

Macaroni Salad Meets Avocado Toast

Avocado toast is something the younger set of my family really loves. My sisters, brothers-in-law, nephews, and niece gobble it up regularly. We all love the crunch of the bread with the creaminess of the avocado and dribbles of olive oil. The texture and bite of the kosher salt and red chile flakes sprinkled doesn’t hurt either.

With this recipe, I blend the two beloved dishes into an inspired and refreshed macaroni salad that everyone dives into — me included! The fundamentals of classic macaroni salad remain in tact — a little mayo, a hint of sugar, and of course, elbow macaroni — but they are mixed beautifully with fresh avocado, homemade croutons spiked with red chile, and a bright, lemony olive oil. It’s a modern-yet-classic summer salad mash-up that’s as unexpected and eye-popping as it is delicious.


Avocado Bacon Pasta Salad

Creamy avocado lemon pasta salad with fresh cherry tomatoes, bacon, Parmesan cheese and avocado chunks. This cold salad is great for potlucks, BBQ’s, holiday parties. It makes for an appetizing side dish, lunch or dinner recipe.

This is an easy but flavorful pasta salad that is one of my favorites. The popular combination of bacon, avocado and tomato stars in this crowd-pleasing delicious pasta salad. To make the dressing, we’ve added fresh lemon juice and olive oil to really bring out the flavors with a pinch of salt.

This pleasing pasta salad is like eating a bowl of guacamole without the cilantro. It’s full of crispy crumbled bacon, fresh lemon and avocado sour cream dressing, chopped cherry tomatoes, Parmesan cheese and rotini pasta. This is a light dish so it’s a good pick for those hot summer days when just don’t feel like turning on the oven or cooking much. The pasta takes a few minutes to boil before being washing in an ice cold water bath.

A creamy and flavorful avocado dressed pasta salad that is a fitting side dish for your favorite grilled meats. Pasta salad is one of the first things to disappear at any party or potluck. It’s an easy and filling dish to eat and it’s hard to mess up. Backyard barbecues are never complete without this classic macaroni salad!

This vegetable pasta salad has a lot of fresh and satisfying ingredients topped with a flavorful dressing. The dressing is savory and smooth with a hint of citrus and a pinch of salt.

To make this recipe, start by boiling water on the stove top in a medium size pot. Add 1 tablespoon olive oil and then add the pasta. Stir the pasta frequently and cook according to package directions. The pasta should not be soft, mushy or hard. Once cooked, drain pasta and run cold water through the strainer to stop the cooking process. Toss with a little olive oil or spray a little cooking spray to make sure the noodles don’t stick set aside.

Cook the bacon on the stove top to desired liking then allow to cool and chop set aside. To make the avocado dressing, slice avocado and twist in half to break open. Remove pit, peel skin and chop. Place 1 1/2 avocado inside blender while saving the extra half to used chopped in the recipe. Add tablespoon olive oil to blender, the juice of 1 lemon, 1/2 cup sour cream, dill and a dash of salt. Blend until smooth, adding a little water to the mixture also.

Combine avocado dressing and pasta in a large bowl and mix to coat well. Stir in chopped cherry tomatoes, Parmesan cheese, chopped avocado and bacon. Refrigerate until ready to serve.


Which Cheese is Best for Grilled Cheese?

The type of cheese you choose for a grilled cheese sandwich really depends on the flavor you are going for. Some types of cheese melt easier than others, so it is a factor to consider. For grilled cheese sandwiches for kids, we tend to like a softer, more mild tasting cheese. The two we recommend (outside of cheddar) are:

Muenster: Muenster is pale in color and smooth in texture with an orange rind. The rind’s orange color is from annatto, which is a sweet and nutty seasoning used to add flavor and color to cheese. Muenster usually has a very mild flavor and smooth, soft texture. Because it melts well, it is also often used in dishes such as tuna melts, quesadillas, cheeseburgers, macaroni and cheese, and pizza.

Havarti: Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type. It has very small and irregular openings all over. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when the cheese is older, it becomes more salty and tastes like hazelnut. When left at room temperature, the cheese tends to soften quickly.


  • 2 Cups elbow macaroni
  • 1 Cup mayonnaise
  • 1 Cup milk
  • 1/4 Cup apple cider vinegar
  • 1/2 Tablespoon brown sugar
  • 1/2 minced red onion
  • 1/2 Cup minced celery
  • 2 Tablespoons minced fresh parsley
  • 1 medium avocado, peeled, pitted and diced
  • 4 slices cookd and crispy bacon
  • Salt and pepper, to taste

In a medium sauce pan bring water to a boil and lightly salt. Add macaroni and boil for 15 minutes. Noodles should be very soft. Drain and add to a medium bowl. Add apple cider vinegar to hot macaroni and let cool 10 minutes. In a small bowl whisk together 1/2 cup mayonnaise, 1/2 cup milk, brown sugar and salt and pepper. Add to pasta and let cool completely. When cooled, add remaining milk and mayonnaise, onion, celery, parsley and avocado. Top with crispy bacon. Serve chilled.


Tips for Making the Avocado Chips Crispy

While these chips are pretty easy to make, there are a lot of lessons I learned along the way that I wanted to share to ensure your chips come out golden and crispy on your first try.

  • The parmesan cheese is key to this recipe working. Do not reduce the amount of cheese used in this recipe. Doing so will result in soft chips. Parmesan is a dry cheese. When it is baked, it becomes crispy. The cheese is what is allows these chips to crisp up. I also used Parmesan cheese to make my crispy keto cauliflower tots, too.
  • You also need to make sure the cheese is evenly spread across the batter. If you have portions of your chip that are just avocado and no cheese, then that part of your chip will not crisp up.
  • Make sure to add lemon juice to the batter. When avocados are baked, they will start to develop a bitter flavor. The lemon masks the slight bitterness.
  • As indicated above, your chips need to be very thin to crisp up. I don’t recommend trying to make the chips thicker. You will need a longer baking time and the avocado will become very bitter with the longer baking time.
  • You want to bake until the cheese is golden brown. This is when you know the chips are crispy. If you underbake the chips, they will still be green and soft. If you bake them too long and the chips turn a dark brown, the cheese has burned and the chips will be bitter.
  • I like leaving just a little bit of green on each chip. The green parts are soft, but since most of the chip is crispy, I don’t mind having a few soft spots. It adds a nice textural contrast and color.

If you love avocados as much as I do, I have a whole category dedicated to avocado recipes here. You might like to try my low-carb cauliflower chips, too.


Kim Clemons

Step 1

Step 2

Cut the avocado in half and remove the pit.

Step 3

With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk.

Step 4

Place in a muffin pan to keep the avocado stable while cooking.

Step 5

Crack your egg and add it to the inside of your avocado.

Step 6

Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.


White Cheddar Avocado Mac and Cheese

A simple avocado mac and cheese recipe with creamy avocado white cheddar sauce. Ready in 30 minutes. Vegetarian. This post contains affiliate links, which means if you purchase something I’ll earn a small commission at no cost to you.

It’s Day #2 of MAC AND CHEESE WEEK (aka the best idea I’ve ever had in the history of ever).

Today, it’s white cheddar avocado mac and cheese for the win!

There are three main components here:

  1. Delicious, al dente pasta (my personal favorite = these cavatappi noodles)
  2. An easy-peasy creamy avocado sauce with garlic and cilantro
  3. A quick white cheddar cheese sauce

And BAM! Creamy, colorful avocado mac and cheese at your service.

The creamy avocado pasta sauce we’re using here means there’s a little less milk and cheese than usual in this mac and cheese recipe, which is perfect if you’re trying to eat less dairy (or, y’know, just eat MORE avocados).

The result is an ultra-creamy, slightly green-tinted (but, like, in a GOOD way) mac and cheese that’s sure to be a hit.

I love the mellow flavor of the white cheddar in this recipe highlights the delicate, buttery avocado, but you could use just about any cheese you like here. Pepper jack is a good choice for an extra kick, or you could sub in some gruyere, goat cheese, cream cheese, or parmesan to mix it up a bit.

Add some shredded chicken for extra protein or toss in any veggies you have on hand to make this a little heartier – this is a great “blank canvas” recipe to get you started!

Don’t forget to check out the rest of our macaroni and cheese week lineup below, and be sure to stop by Mac and Cheese 101!


In 2-quart (2 L) saucepan, make Shells with Real Aged Cheddar as directed on box. Stir in bacon. Cook 2 to 3 minutes, stirring occasionally, until heated through. Gently stir in avocado. Sprinkle with cilantro.

  • For a flavour twist, substitute chopped fresh basil for the cilantro in this recipe.
  • Top with chopped fresh tomato, if desired.

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Bacon and Avocado Macaroni Salad

Yield: 4 servings

prep time: 10 minutes

cook time: 10 minutes

total time: 20 minutes

Loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing!

Ingredients:

  • 12 ounces elbows pasta
  • 5 slices bacon, diced
  • 2 avocados, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves, for garnish

For the lemon thyme dressing

  • 3/4 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil

Directions:

  1. To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions drain well.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  4. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
  5. Serve immediately, garnished with thyme.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.


Bacon Avocado Fries

You can't say no to anything wrapped in bacon. These low-carb "fries" turn a regular slice of avocado into something extraordinary. We've included an oven-baked version as well as an air fryer version down below. If you've made these, be sure to leave us a comment and rate the recipe!

ranch dressing, for serving

  1. Preheat oven to 425º. Slice each avocado into 8 equally-sized wedges. Wrap each wedge in bacon, cutting bacon if needed. Place on a baking sheet, seam side down.
  2. Bake until bacon is cooked through and crispy, 12 to 15 minutes.
  3. Serve with ranch dressing.
  1. Slice each avocado into 8 equally-sized wedges. Wrap each wedge with a strip of bacon, cutting bacon if needed.
  2. Working in batches, arrange in air fryer basket in a single layer. Cook at 400° for 8 minutes until bacon is cooked through and crispy.
  3. Serve warm with ranch.

Nutrition (per serving): 120 calories, 4 g protein, 3 g carbohydrates, 2 g fiber, 0 g sugar, 11 g fat, 2 g saturated fat, 190 mg sodium



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