Guacamole Macaroni and Cheese

Daniel and I literally can't think about anything to write in this post. Basically, we are in love with this recipe and these photographs. 

There isn't much else to say. Our professional writing degrees are really failing us right now as we can't really even form proper sentences. 

Sometimes you just need to cook with your best friend, drink a beer at 2:00 in the afternoon, and laugh because you just got burned with 350 degree frying oil. 

It's almost the weekend, so go pick up some avocados on your way home and make this delicious dish for those people that you love. 

Enjoy the photos, the recipe is below.

-erin and daniel

Note: This morning (July 11) we submitted this recipe to Food52 who is running a contest entitled "Your Best Recipes with Avocado". Keep checking back to see if we make the final cut!

maybe this dish wanted to go to art school. did you ever think about that?

maybe this dish wanted to go to art school. did you ever think about that?

daniel styled this one. so he think's he's really cool. 

daniel styled this one. so he think's he's really cool. 



8 oz. dry macaroni noodles
1 Tablespoon butter
1 Tablespoon flour
1 cup heavy cream
Pinch of salt
1 cup grated pepperjack cheese
1 ½ large, ripe avocados
1 Tablespoon white vinegar
8 slices of bacon
½ cup panko bread crumbs
½ cup fresh corn kernels


1.     Preheat oven 350°F.

2.     Bring water to a boil and cook the macaroni noodles 1 minute less than package instructions.

3.     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.

4.     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.

5.     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.

6.     Add the avocado cheese sauce to the cooked, drained pasta and fold together until evenly coated. Fold in the crumbled bacon.

7.     Divide the pasta into four small, oven-safe bowls and top with panko bread crumbs. Bake, uncovered, 10-15 minutes or until the bread crumbs have slightly browned.

8.     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.

9.     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.