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Ingredients

1 pound elbow macaroni 1 ½ cups skim milk 3 small garlic cloves ¼ teaspoon ground nutmeg ¼ 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 ½ cup chopped chives

Nutrition Info

458.3 calories carbohydrate: 67.3 g cholesterol: 6.2 mg fat: 12.8 g fiber: 7.4 g protein: 19.6 g saturatedFat: 2.7 g servingSize: - sodium: 186.7 mg sugar: 5.9 g transFat: : - unsaturatedFat: : -

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.

6 servings

Avocado adds extra creaminess to this zesty, reduced-fat mac & cheese with chili powder, lime juice and chives.