Pimento Mac & Cheese
This Pimento Mac & Cheese is a creamy delight! With zesty pimentos and sharp cheddar, it’s comfort food elevated to extraordinary!
Servings: 4 servings
Ingredients
- 8 oz uncooked elbow macaroni
- 4 cups milk
- 1 tsp crushed red pepper
- 2 tsp salt
- 1 tsp black pepper
- 4 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups grated extra sharp cheddar cheese divided
- 1 jar pimentos (2.5-oz, juice and all)
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the uncooked elbow macaroni and cook according to package instructions until al dente. Drain the macaroni in a colander and set aside.
- In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 1-2 minutes until it’s bubbly and golden.
- Slowly pour in the milk while continuously whisking to prevent lumps. Stir in the crushed red pepper, salt, and black pepper. Keep whisking until the mixture thickens and bubbles.
- Remove the pot from the heat and add 1.5 cups of the grated extra sharp cheddar cheese, stirring until it’s completely melted and smooth.
- Stir in the jar of pimentos along with their juice into the cheese sauce. This will add a delightful flavor and color to your mac and cheese.
- Add the drained macaroni to the cheese sauce, stirring well to ensure every piece is coated in that creamy goodness.
- Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a baking dish. Sprinkle the remaining 0.5 cup of cheddar cheese on top, then bake in the preheated oven for about 20-25 minutes or until bubbly and golden brown.
Equipment
- Large pot
- Whisk
- Measuring cups and spoons
- Baking Dish
- Colander
Notes
- Cook macaroni al dente as it will continue cooking in the oven.
- Whisk continuously when adding milk to avoid lumps.
- Don’t skimp on cheese; it's key for creaminess.
- Include juice from pimentos for enhanced flavor.