Avocado mac and cheese might be the best casserole reboot ever

Kae Lani Palmisano

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Prep time: - minutes | Cook time: - minutes | Serves: -


The casserole is an American classic that reached its zenith of influence in the 1950s and 60s. Post-WWII affluence helped fuel the Tupperware and lightweight glassware markets, and housewives looking for easy ways to prepare one-pot comfort foods made casserole dishes a leading star in mid-century cuisine. They were creamy and hearty vats of starches, vegetables, dairy and meats all prepared, cooked and served in one handy dish. And because casseroles could be made with pretty much any combination of ingredients, mid-century moms never had to worry about hearing “not the same old casserole again” from the kids and husband.

Casseroles were so versatile, moms could put casseroles on the menu every night without repeating for at least two weeks. It was the age of convenience, the era of innovation and the heyday of the nuclear American family, hence why the casserole was the quintessential byproduct of the times.


The casserole eventually faded from the everyday American menu, only to be resurrected once or twice a year as a traditional side for holiday meals – until recently, that is. While Millennials are blamed for killing lots of things, casserole dishes are something we're actually resurrecting.

Perhaps casseroles are making a comeback because our generation has less time to cook and we're looking through our grandma’s cookbook for convenient, time-saving meals. Or it could be because Millennials don’t know how to cook according to a recent survey by Porch. Regardless of why casseroles are making a comeback, we are happy to see their triumphant return, adapted to satisfy today's health-conscious eaters and those craving the trendiest ingredients.

This avocado macaroni and cheese casserole is a modern take on the classic dish. And what makes it even easier is that there’s no baking required! You’ll be eating creamy, cheesy avocado mac and cheese in no time.

This recipe is courtesy of The Food Channel.


  • 2 cups shredded cheese (we used a three-cheese blend of Asiago, Parmesan and Romano)
  • 1 cup heavy cream
  • 1 tablespoon chopped cilantro, plus additional for garnish
  • 1 teaspoon minced garlic
  • 1 teaspoon ground black pepper
  • 1 pound box of pasta
  • 2 avocados, mashed
  • Kosher salt to taste


Cooking Pasta

  1. Cook pasta according to label instructions.

Cheese Sauce

  1. Put heavy cream in saucepan over low heat.
  2. Slowly add in the cheese and stir until melted and creamy, set aside.

Avocado Paste


  1. Mash the avocados, using a food processor.
  2. Add in chopped cilantro, garlic, and pepper.
  3. Pulse until well integrated.

Making the Casserole

  1. Put cooked pasta into a bowl and pour in the cheese sauce.
  2. Add in the Avocado Paste and stir well to incorporate.
  3. Garnish with chopped cilantro and kosher salt to taste.

Kae Lani Palmisano

About Kae Lani Palmisano

Kae Lani Palmisano is the Emmy Award-Winning host of WHYY's Check, Please! Philly, a television show that highlights dining throughout the Philadelphia region. She also writes and hosts WHYY’s Delishtory, a digital series exploring the history of food.  As a freelance food and travel writer, she has been published in KitchenAid Stories, Resy, USA TODAY, 10Best, Roads & Kingdoms and more.  

Read more about Kae Lani Palmisano here.

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