Avocado, Tomato and Bacon Macaroni and Cheese

The original recipe called for 3 cups cream and I used 2 cups half and half and 1 cup milk.  You could probably play around with it and see if you could lower the fat content even more.  Jeremy, the mac and cheese hater, really liked this one too.

Avocado, Tomato and Bacon Macaroni and Cheese

Ingredients

• ½ tsp. salt, plus more for cooking pasta
• 1 lb. fusilli (corkscrew) pasta
• 5-6 slices bacon, crumbled
• 2 cups half and half
• 1 cup milk
• 2 cup firmly packed shredded sharp cheddar cheese
• ¼ tsp. freshly ground black pepper
• 1 ripe avocado, seeded, peeled and finely diced
• 1 large fresh tomato, finely diced

Instructions

1. Bring a large (6- to 8-quart) pot of water to a boil. Salt generously. Stir in pasta and cook according to package directions. Drain and return to the empty pot.
2. Meanwhile, place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add bacon and sauté until browned and crispy, about 5 minutes. Remove pan from heat and, using a slotted spoon or spatula, remove bacon from pan and drain on paper towels. Let bacon cool. 
3. Pour off fat from pan and return pan to medium-high heat. Add half and half and milk and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower heat to medium and continue to simmer until the cream is slightly reduced, about 3 minutes.
4. Add cheddar cheese. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture is thickened, about 3 minutes. Season with salt and pepper.
5. Gently stir in the diced avocado, bacon and tomatoes.
6. Pour the sauce into the cooked and drained pasta in the pot and mix well.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.