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
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- 16 ounces medium elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3½ cups whole milk
- 2 teaspoons garlic salt
- 1½ teaspoons onion powder
- ¼ teaspoon ground red pepper
- 4 ounces Velveeta cheese, chopped
- 10 ounces shredded Cheddar cheese (approximately 2½ cups), divided
- 1 (7-ounce) jar diced pimientos, drained
- 1 cup Japanese bread crumbs (panko)
- 1 teaspoon smoked paprika
- Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
- 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.
- 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.
- Pour cheese sauce over cooked macaroni, stirring to coat. Pour into prepared baking dish.
- In a small bowl, stir together bread crumbs, paprika, and remaining ½ cup Cheddar. Sprinkle bread crumb mixture over macaroni.
- Bake until top is golden brown and cheese is bubbly, approximately 10 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/