recipe
cookingwithcocktailrings.com
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.
1
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.
2
Stir in the pimento peppers, paprika and cayenne until combined.
3
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. Season to taste with salt and pepper.
4
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.
5
Add the cooked pasta to the cheese sauce and stir to combine.
6
Top with green onions and ladle into serving bowls
7