Email to Cat      

Weeknight Pimento Macaroni and Cheese

Source of Recipe

From "Pimento Cheese" by Perre Coleman Magness


Recipe Introduction

"This is my go-to recipe for quick, homemade mac and cheese, perfect for a weeknight family dinner. It may be quick and easy, but it is incredibly creamy and pops with the flavor of pimento cheese."

List of Ingredients

â—¦ 8 ounces sharp orange Cheddar cheese
â—¦ 8 ounces sharp white Cheddar cheese
â—¦ 4 ounces Fontina cheese
â—¦ One 4-ounce jar diced pimentos, rinsed and drained
â—¦ 2 cups whole milk
â—¦ ¼ cup all-purpose flour
â—¦ ½ teaspoon garlic powder
â—¦ ½ teaspoon sweet paprika
â—¦ ½ teaspoon dry mustard powder
â—¦ ¼ teaspoon onion powder
â—¦ Dash of freshly grated nutmeg
â—¦ Kosher salt
â—¦ Freshly ground black pepper




Recipe

Cook the pasta according to package instructions in a large pot of rapidly boiling well-salted water. Drain and return to the pot off the heat. Stir in the butter to melt and toss to coat the pasta and prevent the pasta from sticking together. Set aside to cool.

Preheat the oven to 375° F. Thoroughly butter a 2-quart baking dish.

Grate all the cheeses and toss with the cooled pasta, reserving a few handfuls for the top. Stir in the pimentos.

Whisk together the milk, flour, spices, and salt and black pepper to taste in a bowl. Whisk well for at least a minute until the flour is completely mixed with the milk. Pour the mixture over the pasta and cheese and stir thoroughly until well combined. Spoon the mixture into the buttered dish and spread out to create an even surface. Sprinkle the remaining cheese on top.

Bake for about 30 minutes, or until golden on top and bubbling and heated through.


Serves 6 as a main dish;
8 as a side dish