Smoky Avocado Shells and Cheese
This Smoky Avocado Shells and Cheese is a quick, creamy, and flavorful twist on a classic comfort food with fresh avocado and a bold chipotle kick.
Equipment
- Pot
- Colander
- Mixing Bowl
- Spoon or spatula
- Knife and cutting board
Ingredients
- 1 box VELVEETA Shells and Cheese (Bold Chipotle flavor)
- 1 avocado diced
- 0.5 red bell pepper diced
- 1 to 2 tablespoons cilantro freshly chopped
Instructions
- Begin by bringing a large pot of water to a boil. Once boiling, add the shells from the VELVEETA Shells and Cheese box and cook according to package instructions, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the cheese sauce according to the package instructions. This typically involves adding the cheese packet to the drained pasta along with some milk and butter. Stir well until creamy.
- While the pasta and sauce are coming together, dice the avocado and red bell pepper. Chop the cilantro finely. Set aside.
- Once the pasta is cooked and the cheese sauce is ready, fold in the diced avocado, red bell pepper, and cilantro. Stir gently to combine, being careful not to mash the avocado too much.
- Scoop the smoky avocado shells and cheese into bowls and serve warm. You can garnish with additional cilantro if desired. Enjoy your delicious, creamy creation!
Notes
- Use ripe avocados for the best flavor and creamy texture.
- Feel free to add other vegetables like corn or spinach for extra nutrition and color.
- If the cheese sauce is too thick, add a splash more milk to reach your desired consistency.
- For a spicy kick, consider adding diced jalapeños or a sprinkle of cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of milk to loosen the sauce.