Macaroni and Cheese with Avocado, Dried Tomato and Pesto Jack Cheese

== Ingredients ==
* 8 oz unsalted butter
* 1½ cups all-purpose flour
* 6 pints milk
* 2 tbsp salt
* ¼ tsp cayenne pepper
* 1½ pints pesto jack cheese, shredded
* 8 oz dried tomatoes (oil packed), drained and chopped
* ¼ cup chopped parsley
* 36 oz dry elbow macaroni
* 6 California avocados, diced
== Directions ==
# To make cheese sauce, melt butter; stir in flour.
# Cook over low heat, stirring occasionally, 3 minutes.
# Whisk in milk; simmer over medium-low heat, stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.
# Stir in salt and cayenne pepper.
# Stir in cheese until it melts and is completely incorporated.
# Stir in tomato and parsley; reserve.
# Cook pasta in salted, boiling water until almost done.
# Drain well.
# Bake at 350°F until lightly browned and bubbly, about 30 minutes.
== Note ==
To bake individual servings, put approximately 1⅓ cups pasta mixture in each of 24 buttered gratinee dishes. Bake at 350°F until lightly browned and bubbly, about 15 minutes
Category:Hass avocado Recipes
Category:Jack cheese Recipes
Category:Macaroni and cheese Recipes
Category:Sun-dried tomato Recipes