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Say hello to your new favorite comfort food recipe: Avocado Mac and Cheese!
When I heard about “green mac” I was instantly intrigued. Green mac? No way. I had to come up with my own and I landed on creating this avocado mac and cheese recipe.
I am a fan of finding ways to sneak veggies into foods that seem ‘unhealthy.’ (The dietitian in me can’t help it).
In addition to the zucchini, avocado, and frozen spinach, I used nutritional yeast.
Information on nutritional yeast:
- Rich in B vitamins
- High in protein (great source for vegans)
- 2 Tbsp. = 8-10g protein and 5-9 carbohydrates, 4-5 g fiber
- Strong flavor – some saw it is similar to actual cheddar cheese
- It does make for a great substitute for cheese if you live a vegan/vegetarian lifestyle!
- Ways to use it: Sprinkled on salads, mixed with quinoa, rice, potatoes, popcorn, roasted veggies, or in this recipe!
OK ok okaaaay, so if you read the ingredients below you WILL see that I used Velveeta. Yep. Sue me. It takes any macaroni and cheese recipe to the next level and I know you know it!!
Only 1/2 cup is used. It’s OK to splurge. After all, this is macaroni and CHEESE!
Avocado Mac & Cheese Ingredients:
- Elbow Noodles
- Basil, fresh
- Frozen Spinach
- Velveeta (or your favorite cheddar cheese or white cheddar)
- Salt & Pepper
- Cherry Tomatoes
Let’s make some mac and cheese…
- Cook macaroni noodles until al dente in a large pot. Set aside.
- Boil zucchini until fork tender.
- Process zucchini, avocado and basil in a food processor.
- Make the green avocado sauce.
- Add pasta, stir, season with salt and pepper and enjoy!
Tips for making mac and cheese:
- Make the noodles in advance so when it’s time to throw it all together, you already have that done.
- You can use fresh or frozen spinach.
- Not a fan of Velveeta cheese? Use your favorite cheddar cheese instead!
- Reheating tips: heat in a saucepan on the stove and you may need to add more milk, just a few tablespoons or so.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 8 oz. elbow macaroni (about 4-5 cups cooked)
- 1 zucchini, quartered
- 1 bunch fresh basil, discard stems
- 1 large avocado, diced
- 2 Tbsp. unsalted butter, divided
- 1 Tbsp. All-Purpose flour
- 1/2 cup milk
- 1 cup frozen spinach, slightly thawed
- 1/2 cup Velveeta cheddar cheese (or cheese of choice)*
- 1 Tbsp. Nutritional Yeast
- salt and pepper to taste
- 2 tsp. red pepper chili flakes (optional)
- 1/2 cup fresh cherry tomatoes, halved
- 2 Tbsp. shredded mozzarella cheese
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Cook the macaroni according to package directions and set pasta aside.
- Bring a medium pot of water to boil, boil quartered zucchini for 10-15 minutes or until fork tender. Once boiled, drain water.
- Process the zucchini in a food processor. Then add in the avocado and basil and blend again until smooth. Set aside.
- In a skillet over medium heat, melt 1 Tbsp. butter and flour to make a roux. Then add in the milk, zucchini/avocado mixture, spinach, and the other Tbsp. butter. Stir until mixed.
- Add in the cheese, nutritional yeast, salt and pepper (and red pepper chili flakes if using) and stir until cheese melts. Lastly add in the cooked macaroni and cherry tomatoes. Mix well until noodles are coated. Serve warm and top with shredded mozzarella cheese.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.