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+ servings

Pimento Mac And Cheese

This recipe combines two southern favorites, spreadable pimento cheese and the crowd favorite, mac and cheese, into one delicious dish.
Course Main Course, pasta
Cuisine American, Southern
Keyword 30 minute meal, cheddar, mac and cheese, pasta, pimento, pimento cheese
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 530kcal


  • 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
  • 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


  • 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.


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