Mac and Pimiento Cheese

Mac and Pimiento Cheese Recipe

The only thing we like better than mac and cheese is Mac and Pimiento Cheese. This dangerously delicious dish is guaranteed to be a crowd pleaser. Take our advice, and make a double batch—you can thank us later.

Mac and Pimiento Cheese
Serves 8
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  1. 16 ounces medium elbow macaroni
  2. 3 tablespoons butter
  3. 3 tablespoons all-purpose flour
  4. 3½ cups whole milk
  5. 2 teaspoons garlic salt
  6. 1½ teaspoons onion powder
  7. ¼ teaspoon ground red pepper
  8. 4 ounces Velveeta cheese, chopped
  9. 10 ounces shredded Cheddar cheese (approximately 2½ cups), divided
  10. 1 (7-ounce) jar diced pimientos, drained
  11. 1 cup Japanese bread crumbs (panko)
  12. 1 teaspoon smoked paprika
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. Bring a large pot of salted water to a boil over medium-high heat. Add macaroni, and cook until tender, approximately 11 minutes. Drain and set aside in a large bowl.
  3. In a medium saucepan, melt butter over medium heat. Add flour, and cook until nutty in fragrance, approximately 3 minutes. Whisk in milk, garlic salt, onion powder, and red pepper. Cook until thickened, approximately 5 minutes. Add Velveeta, and whisk until completely melted, approximately 4 minutes. Add 2 cups Cheddar in small handfuls, letting cheese melt between additions. Stir in pimientos.
  4. Pour cheese sauce over cooked macaroni, stirring to coat. Pour into prepared baking dish.
  5. In a small bowl, stir together bread crumbs, paprika, and remaining ½ cup Cheddar. Sprinkle bread crumb mixture over macaroni.
  6. Bake until top is golden brown and cheese is bubbly, approximately 10 minutes.
Taste of the South



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