I had some avocados that I needed to use up so I was looking around for something to do with them. Earlier in the day I was menu planning and I was thinking about a simple Cheeseburger Macaroni, then I started thinking about California Style Cheeseburgers and here we are!
3 medium ripe avocados
2 cloves garlic, minced
1 TB lime juice
3 TB fresh cilantro, chopped
1 small jalapeño, seeded and minced fine (optional)
1/2 to 1 lb ground beef or turkey
1/2 cup chopped sweet onion
1 lb macaroni noodles
2 TB butter
1/4 cup flour*
1 1/2 cups milk
1 cup Pepper Jack cheese**
1 cup Monterrey Jack cheese**
Salt and Pepper to taste
Preheat oven to 350
Cook pasta according to package directions, drain.
Mash avocado with garlic, lime juice, cilantro and jalapeno, set aside to let flavors mingle
Crumble and cook beef and onion together until no pink remains, drain if necessary
(I used 1/2 lb, if you like it meatier feel free to use more)
In a saucepan melt butter, stir in flour and whisk smooth
* omit butter and use 2 TB corn or potato starch mixed into cold milk for gluten free
Add milk and cook and stir until smooth and thickened.
When thick remove from heat and stir in cheeses ** you can use all one or the other or any mix of the 2 you like, stir until fully melted.
Add avocado mixture and whisk well.
In a greased 9 x 13 baking dish combine pasta, sauce and meat, mix well and bake uncovered for 30 minutes.
Top with diced fresh tomatoes and some more cheese and bake 5 minutes longer.
Serve and enjoy!