Pimento Mac And Cheese
This recipe combines two southern favorites, spreadable pimento cheese and the crowd favorite, mac and cheese, into one delicious dish.
Servings 8
Calories 530kcal
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.
Video
Nutrition
Calories: 530kcal | Carbohydrates: 53g | Protein: 19g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 270mg | Potassium: 344mg | Fiber: 2g | Sugar: 7g | Vitamin A: 963IU | Vitamin C: 2mg | Calcium: 346mg | Iron: 1mg