One-Pot Pimento Mac and Cheese Recipe (Pure Southern Comfort)
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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.
What is Pimento Cheese?
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.
Why You’ll Love This Recipe
- Ultra-creamy — thanks to a cheddar béchamel enriched with cream cheese.
- Easy and weeknight-friendly — everything comes together in one pot with minimal prep.
- Great for gatherings — perfect for potlucks, holidays, or feeding a crowd.
Key Ingredients in This Recipe
- Cheddar – I use sharp Cheddar cheese for this mac and cheese. The term “sharp Cheddar” refers to how the flavor changes as it ages over a period of 6 to 9 months. I prefer cooking with this type because it still melts well and as it heats it retains its flavor.
- Pimento peppers – Pimento peppers are small, red, heart shaped peppers that are mild and sweet in flavor. They can typically be found jarred or canned in most grocery stores by the canned beans and vegetables.
- Cream cheese – Tangy cream cheese adds a smooth and creamy texture to the mac and cheese. Cream cheese helps to keep the mac and cheese from drying out as it sits in the sauce.
- Spices – The dish is seasoned with paprika to enhance the pepper flavor and cayenne to add a touch of heat.
- Pasta – I go with classic elbow macaroni in this recipe though other small noodles like shells or tubular noodles like penne or cavatappi are great too.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the silkiest sauce, grate your cheddar fresh. Pre-shredded cheese contains anti-caking agents that can make your mac and cheese grainy.
Swaps & Substitutions
- Pasta: Elbows can be swapped for shells, cavatappi, penne, or small tubes.
- Cheese: Sharp cheddar can be mixed with gouda, Colby, or Monterey Jack for variety.
- Heat level: Add extra cayenne or a spoonful of hot sauce for more spice.
How to Make Pimento Mac and Cheese (Step-by-Step)
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.
How to Serve Pimento Mac and Cheese
- Serve warm straight from the pot for maximum creaminess.
- Garnish with sliced green onions, extra shredded cheddar, or a sprinkle of paprika.
- Pair with roasted chicken, BBQ, or a crisp green salad to balance the richness.
- For a baked version, top with breadcrumbs or extra cheese and bake until golden and bubbly.
How to Store Pimento Mac and Cheese
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For best texture, let the mac and cheese cool slightly before covering to prevent condensation.
How to Reheat Pimento Mac and Cheese
- Stovetop: Warm over low–medium heat with 2–3 tablespoons of milk or cream per serving to revive creaminess.
- Microwave: Heat in 30-second intervals, stirring between each until warm and smooth.
FAQ – Frequently Asked Questions
Yes, but freshly grated cheddar melts more smoothly. Pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy.
Absolutely. Prepare it up to one day in advance, then reheat gently with a splash of milk or cream to restore creaminess. You can also bake it as a casserole for easy reheating.
Yes — freeze it in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with added milk.
If you can’t find jarred pimentos, roasted red peppers are a great stand-in. They offer a similar sweetness and mild heat.
Add an extra pinch of cayenne, stir in chopped pickled jalapeños, or top servings with a drizzle of hot sauce.
Other Recipes to Try
If you enjoy this creamy pimento mac and cheese recipe, I recommend checking out these:
- Pimento Cheese Fried Chicken Sandwich
- Fried Green Tomatoes with Comeback Sauce
- Skillet Green Chili Mac and Cheese
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Southern Pimento Mac and Cheese
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Ingredients:
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 2 medium shallots, diced
- 1 (4-ounce) jar pimento peppers, drained and diced
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- ⅓ cup all-purpose flour
- 3 cups whole milk
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 cups shredded sharp Cheddar cheese
- 4 ounces cream cheese, cut into ½” pieces
- 2 medium green onions, thinly sliced
Instructions:
- 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.
Notes:
Nutrition:
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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!