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

Ingredients

 * 8 oz Unsalted butter
 * 1 ½ Cups All-purpose flour
 * 6 Pints Milk
 * 2 Tbsp Salt
 * ¼ tsp Cayenne pepper
 * 1 ½ 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
METHOD

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 1-1/3 cups pasta mixture in each of 24 buttered gratinee dishes. Bake at 350°F until lightly browned and bubbly, about 15 minutes