Vermont White Cheddar Mac & Cheese with Bacon and Avocado
1 lb. small pasta shells
1/4 cup butter
1/2 cup all-purpose flour
2 1/2 cups fat free half and half
6 slices white American cheese, chopped
1 cup shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon hot sauce
6 slices cooked, crumbled bacon, extra crispy
3 ripe avocado, cubed
Prepare pasta according to package directions.
Melt butter over low heat. Whisk in flour and cook for 1 minute, whisking constantly.
Slowly whisk in half and half and cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add both cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat for about 5 minutes.
Remove from heat and place mac & cheese into a serving bowl. Gently fold in the avocado. Top with the crumbled bacon.
Footnotes - The bacon topping is optional. I usually don't add the bacon....it really depends on my mood. I also add a bit of onion powder and a sprinkle of chopped onion.