Creamy mac and cheese packed with nutrition and flavor!
2085shares
This post may contain affiliate links. Read my privacy policy.
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
Zucchini
Basil, fresh
Avocado
Butter
Flour
Milk
Frozen Spinach
Velveeta (or your favorite cheddar cheese or white cheddar)
Salt & Pepper
Cherry Tomatoes
Mozzarella
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.
1/2cupVelveeta cheddar cheese (or cheese of choice)*
1Tbsp.Nutritional Yeast
salt and pepper to taste
2tsp.red pepper chili flakes (optional)
1/2cupfresh cherry tomatoes, halved
2Tbsp.shredded mozzarella cheese
Prevent your screen from going dark
Instructions
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.
Video
Notes
Use your favorite cheddar cheese in place of Velveeta if you prefer.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
I think this sounds so yummy. But I have been diagnosed with celiac disease. Also have allergies to dairy and soy. Can this recipe be modified so those with these health issues can enjoy it? Thank you.
Hello, thanks! I am sure it can, although I haven’t tested it that way. Perhaps using non-dairy milk, vegan cheese, gluten free noodles and gluten free flour will work!
Mac & Cheese is my all-time favorite! I love playing around with different flavors and ingredients and this beauty here looks fabulous! Thanks for all the great info about nutritional yeast 🙂
I think this sounds so yummy. But I have been diagnosed with celiac disease. Also have allergies to dairy and soy. Can this recipe be modified so those with these health issues can enjoy it? Thank you.
Hello, thanks! I am sure it can, although I haven’t tested it that way. Perhaps using non-dairy milk, vegan cheese, gluten free noodles and gluten free flour will work!
Interesting twist to mac and cheese. Can’t wait to try this out. Thanks for sharing
Thanks! Hope you love it!
Can’t wait to try this!
Looks delicious! I am so glad you liked the recipe! I definitely need to try your version.
Thank you Christin! So happy I stumbled across your recipe, thank you for the inspiration!! <3
Mac & Cheese is my all-time favorite! I love playing around with different flavors and ingredients and this beauty here looks fabulous! Thanks for all the great info about nutritional yeast 🙂
Same! I never really started getting adventurous with mac & cheese until a year or so ago. 🙂 Thank you!