Avocado Mac ‘n Cheese

Ingredients

• 8
  
  ounces dry macaroni noodles
  
• 1
  
  tablespoon butter
  
• 1
  
  tablespoon flour
  
• 1
  
  cup heavy cream
  
• 1
  
  pinch salt
  
• 1
  
  cup pepper jack cheese, grated
  
• 1 1/2
  
  large, ripe avocados
  
• 1
  
  tablespoon white vinegar
  
• 8
  
  slices of bacon
  
• 1/2
  
  cup Panko bread crumbs
  
• 1/2
  
  cup fresh corn kernels
  

Directions

1. Preheat oven 350°F. Bring water to a boil and cook the macaroni noodles 1 minute less than package instructions.
2. While water is coming to a boil and pasta is cooking, add 1 avocado to a food processor with the white vinegar and puree until smooth. If necessary, add 1-2 T of water in order to get a smooth consistency. Set aside.
3. In a small saucepan over medium heat, melt the butter before whisking in the flour to make a roux. Next, whisk in the heavy cream ⅓ at a time, waiting until the sauce has thickened before adding more. Once all the cream is added and has just begun to simmer, whisk in the cheese ⅓ at a time until smooth. Season to taste with salt. Remove from heat and allow to cool 1 minute.
4. Add the avocado puree to the cheese sauce and whisk until well combined. Cook bacon until crispy, drain onto paper towels and crumble 6 of the 8 slices.
5. Add the avocado cheese sauce to the cooked, drained pasta and fold together until evenly coated. Fold in the crumbled bacon.
6. Divide the pasta into four small, oven-safe ramekins and top with panko bread crumbs. Bake, uncovered, 10-15 minutes or until the bread crumbs have slightly browned.
7. While the macaroni bakes, place the corn kernels in a dry, non-stick pan over medium-low heat and roast until slightly dehydrated and caramelized, tossing occasionally. Be patient, this will take 15 minutes or more.
8. When macaroni has baked, slice the remaining ½ avocado into cubes and roughly chop the remaining bacon. Garnish the macaroni with avocado, roasted corn, and the remaining bacon. Serve immediately.