Description
Pimiento mac and cheese is the happy result of two of the South's most beloved comfort dishes colliding to transform into something new and delicious.
Ingredients
- 1 pound uncooked elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1-1/2 cups shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 4 ounces cream cheese
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup diced pimientos, drained
Directions
- Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
- In a large sauce pot, melt butter over medium heat. Add flour, whisk until smooth. Gradually add in milk, bring to a simmer. Cook until thickened, 3-4 minutes, whisking occasionally. Stir in cheddar, Monterey Jack, cream cheese, salt, pepper, garlic powder and paprika, shredded cheeses; Mix until cheeses have melted. Stir in cooked macaroni and pimientos.
- Transfer mixture to a greased 13x9-in. baking dish. Bake until cheese is bubbly and edges are golden brown, 20-25 minutes.
