Mac and Cheese With Alfredo Avocado Sauce #Ragu

Ragú® Recipe Contest Entry. Creamy and crispy mac and cheese. Elbow pasta smothered with creamy alfredo sauce, avocado and goat cheese sauce. Top with crispy panko.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 3  cups  dry elbow macaroni
• 1 (16 ounce) bottle  Ragú® Pasta Sauce (classic alfredo)
• 2  avocados
• 2⁄3 cup panko breadcrumbs
• 1⁄2 cup milk
• 1⁄2 cup  crumbled  goat cheese
• 2  tablespoons unsalted butter
•  black pepper

Directions

1. Put enough water to cook pasta in a large pot and cook pasta followed by the package directions.
2. While the pasta is cooking, halve each avocado, remove a pit, scoop avocado flesh and mash avocados in a large bowl. Add alfredo sauce and mix to combine.
3. When the pasta has cooked, drain in a colander and return to the pot. Add butter and stir to melt butter. Then add milk and goat cheese. Stir to combine.
4. Put the pasta mixture into the alfredo sauce bowl. Add black pepper to taste. Mix to combine.
5. Transfer the mixture into a 9 x 13-inch baking dish. Put panko over the top and bake in preheated 400 degrees F oven for 15-18 minutes until top is nicely browned.