Avocado and Bacon Mac and Cheese

The first time I added avocado to mac and cheese, my roommate looked at me like I had completely lost my mind. We were both starving after a terrible day at work and I just started throwing things together. One bite in and we were fighting over the last spoonful. That accidental experiment has now become the most requested dish at every dinner party I host.

I made this for my sister last winter when she was going through a breakup. She took one bite, set her fork down, and just said okay then proceeded to eat three servings. Sometimes food just hits different when you need it most.

Ingredients

• 12 oz elbow macaroni: The classic shape that holds onto every bit of sauce
• 2 tbsp unsalted butter: Start here and you will thank yourself later
• 2 tbsp all-purpose flour: The magic that turns fat and milk into velvety heaven
• 2 cups whole milk: Do not use low fat or your sauce will never achieve greatness
• 2 cups shredded sharp cheddar: The sharper the better for that bold cheese flavor
• 1/2 cup grated Parmesan: Adds that salty depth you cannot get from cheddar alone
• 1/2 tsp garlic powder: Onion and garlic powder together are the secret weapon
• 6 slices bacon: Chop before cooking for easier handling later
• 2 ripe avocados: They should give slightly when pressed but not feel mushy
• Juice of 1/2 lemon: Keeps the avocado bright and adds a needed acid punch
• 2 tbsp fresh chives: Totally optional but that green pop makes everything look intentional

Instructions

Cook your pasta:

Get that macaroni going in salted water and pull it when it still has some bite because it will cook more in the sauce

Crisp up the bacon:

Cook those pieces until they are seriously crispy then save a tablespoon of the fat because that is liquid gold right there

Build your roux:

Melt the butter with that reserved bacon fat then whisk in the flour and let it cook for a full minute so you lose the raw taste

Create the sauce:

Slowly pour in the milk while whisking like your life depends on it then let it bubble until it coats the back of a spoon

Add the cheese:

Toss in your cheeses and spices off the heat and stir until everything melts into this impossibly smooth sauce

Bring it together:

Fold in the pasta and half the bacon then very gently add the avocado and lemon juice at the end

Save to Pinterest

My nephew who refuses to eat anything green ate this without even noticing the avocado. Later he asked why it tasted so much better than the boxed stuff he usually demands. Kids can be surprisingly open minded when bacon is involved.

Making It Ahead

You can absolutely make the cheese sauce and cook the bacon ahead of time but wait on the avocado until the very last minute. Store everything separately and reheat the sauce gently with a splash of milk to loosen it up.

Cheese Variations

Smoked gouda takes this to a completely different level and I highly recommend trying it at least once. Just swap half the cheddar for smoked gouda and prepare yourself for something truly spectacular.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through all the richness perfectly. I also love serving this alongside roasted broccoli because somehow the bitter greens balance out the creamy pasta.

• Let it rest for five minutes before serving so the sauce has time to settle
• Extra bacon on top is never a bad idea and honestly should be encouraged
• Leftovers reheat surprisingly well if you add a splash of milk and warm it slowly

Save to Pinterest

Sometimes the most unlikely combinations end up being the ones you cannot stop thinking about.

Recipe Questions & Answers

→ How do I prevent the avocado from browning?

Add the diced avocado right before serving and toss with fresh lemon juice. The citrus acid helps slow oxidation. Avoid storing leftovers with avocado mixed in—add fresh portions when reheating.

→ Can I make this ahead of time?

Prepare the cheese sauce and bacon up to 24 hours in advance, storing them separately. Cook pasta fresh and combine everything just before serving. The sauce may thicken when chilled—thin with warm milk while reheating.

→ What type of cheese works best?

Sharp cheddar provides bold flavor and melts beautifully. Gouda or smoked cheddar adds depth. Avoid pre-shredded cheese which contains anti-caking agents that can make sauce grainy. Block cheese shredded by hand yields smoothest results.

→ Can I make this gluten-free?

Substitute gluten-free pasta for macaroni and use a 1:1 gluten-free flour blend in place of all-purpose flour for the roux. The sauce consistency remains nearly identical when using rice-based blends.

→ What pairs well with this dish?

A crisp white wine like Sauvignon Blanc cuts through the richness. A simple green salad with vinaigrette balances the creaminess. Roasted vegetables like broccoli or asparagus also complement the hearty flavors.

→ How do I reheat leftovers?

Gently reheat over low heat, adding a splash of milk to restore creaminess. Avoid high heat which can separate the cheese sauce. Microwave in short bursts, stirring between each interval. Fresh avocado and bacon make better toppings than reheated ones.