Zesty Avocado Mac 'n' Cheese with Zucchini & Jalapeño

Directions

1. Boil a large pot of salted water and cook the rotini until al dente, about 8–10 minutes. Drain and set aside.
2. Coarsely grate the cheddar and set aside.
3. Wash and dry all produce.
4. In a medium bowl, juice the lime, then add the minced garlic to the same bowl.
5. Halve the avocado, remove the pit, scoop flesh into the bowl with lime and garlic, and mash to a smooth mixture.
6. Slice the zucchini into half-moon pieces and finely dice the jalapeño after removing seeds and ribs; set aside.
7. In a large skillet, melt butter over medium, add zucchini and jalapeño, and sauté until the zucchini browns, 4–5 minutes; transfer to a bowl.
8. In the same skillet, melt more butter, whisk in flour to form a roux, about 2 minutes; gradually whisk in milk until thick and smooth (3–4 minutes); season with salt and pepper, then melt in the cheddar until creamy; remove from heat; fold in the avocado mixture and chopped cilantro, then stir in the pasta and veggie mix.