I really love easy recipes with very little clean-up. After making the 5 Minute Mug Macaroni and Cheese, I knew I wanted to make another version with avocado and white cheese. I’ve had an avocado mac and cheese bookmarked forever but there was always a reason not to make it.
With avocados on hand, I had no excuse. Rather than using a cup, this time I used a large bowl, hoping to prevent less water spillage while cooking. There was still a lot of water that overflowed, but it’s easy to wipe up.
I made a few adjustments to the mug macaroni recipe based on my previous experience. I also didn’t follow the avocado mac and cheese recipe perfectly either because I was trying to go for super simple and I didn’t have any limes or cilantro.
The avocados add a nice creaminess to the macaroni and cheese. And I love the green color. I left some big chunks of avocados inside for an extra avocado goodness.
1/3 cup macaroni noodles
1/2 cup water
1/3 cup shredded white cheese (I used monterey jack)
1/2 tbsp milk
1/4 of a ripe avocado, mashed
pinch of black pepper
1. Using a large bowl, add water and macaroni. Microwave for 2 minutes. Please note that water will spill out during cooking/heating. Check on noodles and stir. Cook for an additional one minute and check doneness. Cook at additional 1 minute intervals if needed. Mine was after this first minute (so 3 minutes total), so I didn't need the additional cooking time.
2. Add in shredded cheese and milk and mix in. Cook for an additional 30 seconds, then add in mashed avocado and pepper and stir. It's okay if the avocado has some chunks remaining. Stir until cheese and avocado is fully combined.