Page 249 - UMass2018_CookBook

Mac N' Ado
Avocados from Mexico
Preparation
1. To make the avocado Mornay, melt the butter in a saucepan over medium heat. Add the flour and cook, whisking constantly, until the roux is frothy and beginning to darken. Do not allow it to brown.
2. Slowly whisk in the milk and bring to a simmer, then reduce the heat to low. Whisk in the salt, white pepper and cheese and continue whisking until the cheese is melted and completely incorporated. Remove from the heat and let cool slightly.
3. Stir the avocado purée into the Mornay sauce. If not using immediately, let the sauce cool completely, then refrigerate until ready to use.
4. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well.
5. In a sauté pan over medium heat, cook the pancetta, stirring occasionally, until crisp and lightly browned. Set aside.
6. In a large saucepan over medium heat, heat the Mornay sauce until just warm. Add the pasta and tomatoes and stir to coat with the sauce. Transfer the pasta to a serving dish and garnish with the pancetta and diced avocados.
Ingredients
Serves 4
Avocado Mornay:
1⁄2 cup (8 tablespoons) unsalt- ed butter
1⁄2 cup all-purpose flour
4 cups milk, warmed
1 1⁄2 teaspoons salt
1 teaspoon ground white pepper
4 ounces Parmesan cheese, grated
3 avocados from Mexico, pitted, peeled and puréed
Salt
1 pound cavatelli pasta
2 1⁄2 ounces thickly sliced pancetta, cut into small strips
2 cups cherry tomatoes, halved
1 avocado from Mexico, pitted, peeled and diced
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