Enjoy this zesty and delicious vegan version of the classic “mac & cheese” at your next summer potluck or barbecue – just call it guacaroni…
Summer is the season for barbecues, pot lucks, and picnics – all places usually filled with delicious eats that are rich, cheesy, and often meaty. But what if you are vegan, vegetarian, or looking for some slightly lighter fare? This side dish offers a meat and dairy-free side dish option that will still have everyone coming back for seconds!
Obviously macaroni and cheese is a popular side dish at barbecues, but this lighter version skips the cheese and instead uses avocado for a rich and creamy taste – without the side effects that some people experience from eating dairy. Plus, it’s packed with zesty and spicy flavors like cilantro, garlic, lime, and chilies that go great with the mild avocado!
You can eat this tasty pasta dish hot, cold, as a side dish, for lunch, or on top of a green salad as a quick main course. Either way, it makes a great addition to the summer pot-luck lineup! Oh yeah, and if you are avoiding gluten, you can also use gluten-free pasta instead of regular.
Here’s what’s in “guacaroni”:
Guacaroni Recipe (Vegan “Mac & Cheese”)
- 11 ounces uncooked macaroni noodles
- 3½ teaspoons salt, divided
- 4 ripe avocados
- 2 limes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ red onion
- 2 fresh red chilies
- 12 cherry tomatoes
- 1 cup fresh cilantro
- Add the macaroni and 2 teaspoons of the salt to a large saucepan of boiling water and cook until al dente, according to the package directions.