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
- 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.
- 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.
- 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.
- Stir in pimentos and pasta. Toss to coat pasta evenly with sauce.
- Pour into a greased casserole dish. Top with 1/2 cup of white cheddar.
- 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