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Pimento "Not Your Mama's" Mac & Cheese

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"In the South, macaroni and cheese is considered a vegetable. No joke. At cafés and diners that offer 'meat and threes' plates, mac and cheese is on the list of vegetables. I grew up on Kraft Macaroni and Cheese, but only at MJ's. At Granny's, I never even saw a box of Kraft and I doubt she ever cooked one. Granny made hers from scratch using elbow noodles, sharp cheddar cheese, eggs, whole milk, and evaporated milk. She mixed it all on the stovetop, then finished it in the oven until it was thick and stiff and could be cut into squares. It was so famous in our family that one year my dad had a square of it shellacked and gave it to my Uncle Ray for Christmas. My version starts with a roux and adds four kinds of cheese; pimentos add a bit of sweetness and color, and cayenne packs a bit of a punch. Don't feel locked in with elbow macaroni: use whatever noodle you like best. I like mine with rigatoni."

List of Ingredients

â—¦  1 pound elbow macaroni
â—¦  ½ cup (1 stick) unsalted butter
â—¦  ½ cup all-purpose flour
â—¦  4 cups whole milk
â—¦  ½ cup half-and-half
â—¦  1 pound extra-sharp cheddar cheese, grated (reserve 2 cups for topping)
â—¦  4 ounces smoked Monterey Jack cheese, grated
â—¦  4 ounces Gruyère cheese, grated
â—¦  4 ounces cream cheese, diced
â—¦  1 tablespoon Texas Pete or Crystal hot sauce
â—¦  1 tablespoon Worcestershire sauce
â—¦  1 tablespoon kosher salt
â—¦  1 teaspoon freshly ground black pepper
â—¦  ½ teaspoon freshly grated nutmeg
â—¦  ¼ teaspoon cayenne
â—¦  1 (4-ounce) jar diced pimentos, drained


Recipe

Preheat the oven to 375 degrees F.

Cook the macaroni in a pot of boiling water with a tablespoon of salt, stirring occasionally, until al dente, about 6 minutes. Drain the macaroni and set it aside.

In a large Dutch oven, melt the butter over medium heat. When it starts to bubble, add the flour and cook, whisking continuously, until the flour is fragrant and lightly golden brown, 3 to 4 minutes. Add the milk and half-and-half in a steady stream. Let the mixture come to a simmer, and cook, whisking frequently, until the sauce is thickened, about 10 minutes. Whisk in the cheddar (except the 2 reserved cups), Monterey Jack, Gruyère, and cream cheese until completely melted and smooth. Turn off the heat and whisk in the hot sauce, Worcestershire, salt, pepper, nutmeg, and cayenne. Taste and adjust the seasoning with additional salt and pepper as needed. Stir in the pimentos.

Add the macaroni to the sauce and mix thoroughly. Top with the reserved cheddar. Bake the mac and cheese on the middle rack in the oven until the sauce starts to bubble, 25 to 35 minutes. Turn the oven to broil and brown the top for 4 to 5 minutes, being careful not to burn the cheese. Serve immediately.

Makes 10 to 12 servings
(6 to 8 as a main dish)