In a medium saucepan, combine macaroni and milk, cooking over medium heat for about 5 minutes until the milk begins to bubble.

Lower the heat and let the macaroni simmer for approximately 10 minutes, stirring regularly.

While the pasta is cooking, scoop ripe avocados into a blender. Add garlic, lemon juice, salt, and capers, blending until smooth.

With the blender running, add fresh basil to the avocado mixture and pulse to combine.

Once the macaroni is cooked, introduce Dijon mustard, cheddar cheese, and olive oil into the pot, stirring until melted.

Gently fold in the avocado mixture, stirring until well combined and heated through.

Spoon the creamy mixture into bowls and serve immediately, garnishing with additional fresh basil if desired.