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

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Ingredients Edit

Directions Edit

  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 Edit

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

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