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Pimento and white cheddar macaroni and cheese


  • Author: Lisa & Southern Living
  • Total Time: 40 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 pound of macaroni, cooked and drained
  • 1 pound of shredded white cheddar cheese, divided
  • 2  7-ounce jars of diced pimentos, drained well
  • 1/2 cup of flour
  • 1/2 cup of butter
  • 2 cups of milk
  • Salt, pepper, garlic powder, and cayenne to taste

Instructions

  1. Melt the butter in a large pan over medium heat. Add the flour to and whisk until smooth to make a roux. Cook for 2-3 minutes.
  2. Slowly stir in milk until a smooth, white sauce forms. The sauce should be thick enough that it doesn’t run off the back of a spoon.
  3. Whisk in white cheddar (reserve 1/2 a cup of cheese for the topping) and continue stirring to eliminate lumps. Add salt, pepper, garlic powder, and cayenne to taste.
  4. Stir in pimentos and pasta. Toss to coat pasta evenly with sauce.
  5. Pour into a greased casserole dish. Top with 1/2 cup of white cheddar.
  6. Bake at 375 for 25 minutes until golden brown.

Notes

Optional: mix 1/2 a cup of breadcrumbs with 2-3 tablespoons of melted butter. Toss the breadcrumb mixture with the remaining half cup of cheddar cheese and sprinkle evenly over the macaroni before baking.

  • Prep Time: 20
  • Cook Time: 20