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Homemade Smoky Avocado Shells and Cheese recipe photo

Smoky Avocado Shells and Cheese

This Smoky Avocado Shells and Cheese is a creamy, cheesy delight with a bold chipotle twist!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 box VELVEETA Shells and Cheese (Bold Chipotle flavor)
  • 1 ripe avocado (diced)
  • 1/2 red bell pepper (diced)
  • 1 to 2 tablespoons cilantro (freshly chopped)

Equipment

  • Medium Pot
  • Cutting board
  • Sharp knife
  • Mixing spoon
  • Serving bowls

Method
 

Method:
  1. Begin by bringing a medium pot of salted water to a boil. Once boiling, add the shells from the VELVEETA box and cook according to the package instructions (usually about 8-10 minutes) until they are al dente.
  2. After the shells are cooked, drain them and return them to the pot. Open the cheese sauce pouch included in the VELVEETA box and pour it over the hot pasta. Stir well to ensure every shell is coated in the creamy chipotle cheese.
  3. Once the pasta is well mixed with the cheese sauce, fold in the diced avocado and red bell pepper. Gently stir to combine, being careful not to mash the avocado.
  4. Finally, sprinkle the freshly chopped cilantro over the top for an added burst of flavor and color. Serve immediately in individual bowls, and enjoy the smoky, creamy goodness!

Notes

  • This dish is perfect for meal prep; portion it in airtight containers for easy meals throughout the week.
  • For a vegan option, use a plant-based mac and cheese alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.