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

 * 1) To make cheese sauce, melt butter; stir in flour.
 * 2) Cook over low heat, stirring occasionally, 3 minutes.
 * 3) Whisk in milk; simmer over medium-low heat, stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.
 * 4) Stir in salt and cayenne pepper.
 * 5) Stir in cheese until it melts and is completely incorporated.
 * 6) Stir in tomato and parsley; reserve.
 * 7) Cook pasta in salted, boiling water until almost done.
 * 8) Drain well.
 * 9) 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