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This Southern-inspired pimento mac and cheese strikes the perfect balance between cozy comfort and crowd-pleasing flavor. Creamy sharp cheddar and tangy pimento cheese come together in a rich, irresistible dish that’s simple enough for weeknight dinners yet impressive enough for parties, game days, and family gatherings.
Often called the “caviar of the South,” pimento cheese is a savory blend of pimento peppers, cream cheese, mayonnaise, and cheddar — the inspiration behind this flavorful twist on classic mac and cheese. Prepared in just one pot, it can also be baked as a skillet meal and easily made ahead. Whether served as a side or a hearty entrée, this dish is a must for your party and potluck lineup.
While pimento cheese is known for its popularity in the South, it was popularized in the late 1800s in New York when cream cheese was created and canned pimentos were being imported from Spain. Pimento peppers have a mild heat (they’re the most mild of the chilies) and slightly sweet flavor. They are often compared to the more aromatic and sweet bell pepper. While most of the creamy texture comes from the béchamel sauce, milk thickened by a roux (flour cooked in butter), the addition of cream cheese makes it silky smooth. If the sauce looks a bit thin it will thicken as it sits with the noodles. The goal is a creamy sauce.
Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, drain and set aside.
Return the pot to medium heat, add the butter and allow to melt. Add the shallots and sweat them until the shallots are soft and translucent, about 5 minutes.
Stir in the pimento peppers, paprika and cayenne until combined.
Add the flour, continuing to stir until pale brown, about 2 minutes. Whisk in the milk and bring to a simmer. Continue to simmer until the sauce coats the back of a spoon, about 10 minutes. Season to taste with salt and pepper.
Add the cream cheese, stirring until it’s fully incorporated. Slowly add the Cheddar cheese about ½ cup at a time, whisking until everything has combined.
Add the cooked pasta to the cheese sauce and stir to combine.
Top with green onions and ladle into serving bowls.
This creamy Southern mac and cheese is great as is but you can also try these variations:
Adding chopped, cooked bacon adds a great smokey flavor to this recipe.
To bake the mac and cheese, preheat the oven to 400ºF (200ºC). Spread the mixture in the baking dish or cast iron pan. Add extra cheese or buttered breadcrumbs on top of the mac and cheese and bake until the cheese is melted and bubbling, about 25 to 30 minutes. Use this method if making the mac and cheese in advance and reheating.
Swap the paprika for smoked paprika for a subtle smoky flavor.
Store the leftover mac and cheese refrigerated in an airtight container for up to 4 days.
To reheat mac and cheese in a saucepan, heat it over low to medium heat. Stir in a splash of milk or cream (about 2-3 tablespoons per serving) to help revive the creamy texture. Heat while stirring frequently until warmed through and creamy. You can also microwave the mac and cheese in a microwave safe dish in 30 second increments, stirring after each until heated through.
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BEST MAC AND CHEESE EVER! Seriously it was so creamy and perfect, I can’t wait to make it again!!
BEST MAC AND CHEESE EVER! Seriously it was so creamy and perfect, I can’t wait to make it again!!
YAY!!! SO happy to hear you enjoyed it so much! Thanks so much for sharing!!
This recipe, “Pimento Mac & Cheese” has to be the most delicious mac and cheese recipe I personally have ever made. I usually make a baked mac & cheese which always ends up dry. This recipe reminds me of the Kraft mac & cheese I made for my sons when they were young. This recipe beats the Kraft box of mac & cheese hands down. Thanks for sharing the recipe.
So happy to hear it!! Thank you for sharing Barbara!