1 lb. whole-wheat elbow macaroni, cooked according to package directions
1½ cups 1% milk
3 cloves garlic, chopped
½ tsp. chili powder
½ tsp. salt
¼ tsp. pepper
2 ripe avocados, halved, pitted
2 cups shredded sharp Cheddar cheese
1 Tbsp. (plus ½ Tbsp.) lemon juice, divided
2 Tbsp. chopped chives (optional)
Directions:
Combine milk, garlic, chili powder, salt and pepper in microwave-safe bowl. Microwave on HIGH in 1 minute intervals until hot.
Place 1½ of avocados and 1 Tbsp. lemon juice into blender and pulse. Add cheese and hot milk, and blend until smooth. Chop remaining ½ avocado and toss with the remaining ½ Tbsp. lemon juice.
Mix avocado sauce with pasta. Serve topped with chopped avocado and chives, if using.Nutritional information per serving: Food energy: 515kcal, Saturated fatty acids: 9.21g, Monounsaturated fatty acids: 8.17g, Polyunsaturated fatty acids: 1.61g, Total fat: 18.98g, Calories from fat: 170, Cholesterol: 40mg, Carbohydrate: 64.87g, Total dietary fiber: 9.40g, Protein: 23.62g,, Total lipid (fat): 20.69g, Ash: 4.45g, Total sugars: 3.49g, Calcium: 389mg, Iron: 3.34mg, Magnesium: 141mg, Phosphorus: 478mg, Potassium: 542mg,Sodium: 469mg
