No one in my family likes avocado but me. This is tragic because avocados are everywhere and they are cheap. There are scruffy, scabby, circular avocados. There are giant, smooth, tear-shaped avocados. There are big avocados, medium avocados, small avocados.
Buying avocados can be tricky. Sometimes I end up with ones that look gorgeous on the outside only to discover, upon opening them, that their insides are all mushy brown. When I asked the toothless woman squatting behind her basket of avocados (actually, I’m not sure if the woman was either toothless or squatting, but so many of the women usually are, that I decided that, in this case, it wouldn’t hurt to make an assumption) (also, I’m not sure if the women are actually squatting—I think they actually perch on little stools, but it’s hard to tell with all that skirt fabric) to pick me out a couple good ones, she simply picked one up, squeezed its stem end until it cracked open a little, peered inside to make sure it was nice and green, and then handed it to me. Oh.
There’s a new cookbook out. It’s called Absolutely Avocados. The title pretty much sums the book up. I’ve been seeing it everywhere, and I’m a little lusty over it. I don’t buy avocados in the states much, but boy, that book would be appropriate right here, right now.
Except for the fact that the rest of the family doesn’t like avocados. Losers.
A week or so ago, I found a link for an avocado mac and cheese (which, incidentally, didn’t come from Absolutely Avocados). I made it for supper. Everyone ate it, but they were non too subte in making sure I knew they wished I had made the real deal instead. I, however, had no regrets.
I demonstrated my devotion by snapping photos of my beloved both on the washing machine and in the light of the setting sun with the dog watching on.
I made a scaled back version (naturally), using only a little “real” cheese and a nub of cream cheese, and while it was plenty good, I suggest you stick with the full-cheese version. Yum, cheese.
Also, I had one heck of a time blending up the veggies in my expensive blender (that we hesitated buying because we thought it might be too extravagant but then went ahead and did it anyway, no regrets). I had to add hot pasta water, olive oil, and regular oil (several times over) until it finally turned into a blendable consistency. But maybe my blender’s just wacko. Yours will probably work fine.
Not that it matters for this recipe, but here: how to cut an avocado.
10 ounces dry macaroni (why not a full 16? Beats me.)
2 cloves garlic, minced
2 avocados, roughly chopped (minus peels and pits, of course)
2 tablespoons lime juice
1/3 cup fresh cilantro
2 tablespoons each flour and butter
1 cup milk
2 cups shredded cheese (Monterey Jack, Pepper Jack, white cheddar, etc.)
more fresh avocado, optional
While the macaroni is cooking, put the garlic, avocados, lime, cilantro, and some salt and pepper in a food processor or blender and pulse until saucy smooth.
Melt the butter in a medium saucepan and whisk in the flour. Whisk in the milk and cook, stirring constantly until thick and bubbly. Add salt and pepper to taste. Stir in the cheese.
Drain the pasta. Add the avocado and cheese sauces. Stir to combine. Check for seasonings. Serve, topping with chopped fresh avocado, if desired.