- 1 pound elbow macaroni
- 1 1/2 cups skim milk
- 3 small garlic cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon chili powder
- 1 cup flat-leaf parsley leaves
- 2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced, divided
- 5 ounces reduced-fat sharp Cheddar cheese cut in 1/2-inch cubes
- 1 tablespoon lime juice
- 1/2 cup chopped chives
- In large sauce pot, cook pasta in salted water according to package directions.
- Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes. When pasta is almost cooked, place in blender the parsley leaves, 1 1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add chives and remaining 1/2 cup diced avocado; toss gently. Serve hot or at room temperature.
- Best when served the day of preparation.