📖 Instructions

1. Cook the Pasta: Cook your favorite elbow macaroni according to package directions. I like to use a gluten-free option these days, but honestly, any kind works just fine. Make sure you salt the water! It makes a HUGE difference. Once cooked, drain the pasta and set aside.
2. Prepare the Cheese Sauce: In the same pot (less dishes, yay!), melt butter over medium heat. Whisk in flour and cook for about 1 minute, until smooth and bubbly. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly. This usually takes around 3-5 minutes.
3. Add the Cheese: Reduce heat to low. Stir in cheddar cheese, Monterey Jack cheese, and cream cheese until melted and smooth. The key here is low and slow! You don't want to burn the cheese. If the sauce seems too thick, add a splash of milk to thin it out.
4. Make the Guacamole: While the cheese sauce is going, in a medium bowl, mash avocados with lime juice, cilantro, red onion, garlic, jalapeno (if using), and salt. Don't over-mash! You want a little bit of texture. I like mine a bit chunky, personally.
5. Combine and Serve: Stir the cooked pasta into the cheese sauce until well coated. Gently fold in the guacamole. Be careful not to overmix, as this can make the guacamole sauce a weird color – stay away from the brown side! Serve immediately, garnished with extra cilantro and tortilla chips, if desired. A squeeze of extra lime doesn't hurt either!
6. Optional Toppings: Get creative with your toppings! Crispy bacon, chopped tomatoes, a dollop of sour cream, or a sprinkle of cotija cheese all add extra flavor and texture. One time I even threw in some leftover grilled chicken, and it was amazing!