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Macaroni and Cheese with Pimentos Recipe

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This recipe for Macaroni and Cheese with Pimentos is from Eat...Laugh...Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ lb elbow macaroni
1½ T butter
1 T all purpose flour
½ T dry mustard
1 c whole milk
1 c heavy cream
½ lb extra-sharp cheddar cheese, shredded (2 cups)
½ c parmesan cheese
1 oz cream cheese
1 t hot sauce
1 T Worcestershire sauce
2 (4 oz) jars pimentos, drained, patted dry, and minced
salt and pepper

Directions:
Directions:
Adjust oven rack to upper-middle position and heat oven to 375º. Bring 4 quarts of water to a boil in a large pot. Add macaroni, ½ T salt and cook for 5 minutes. Drain macaroni and set aside.

Add butter to now-empty pot and melt over medium-high heat. Stir in flour, mustard, ½ teaspoon pepper, and ½ teaspoon salt and cook until mixture is fragrant and bubbling, about 30 seconds. Slowly whisk in milk and cream and bring to boil. Reduce heat to medium-low and simmer until sauce is thick enough to coat back of spoon, about 2 minutes, whisking frequently.

Remove pot from heat. Add 1½ cups cheddar, parmesan cheese, cream cheese, hot sauce, and Worcestershire to sauce and whisk until cheese is melted. Add pimentos and macaroni and stir until macaroni is thoroughly coated in sauce. Transfer to baking dish and sprinkle with remaining cheddar. Bake until edges are lightly browned and filling is bubbling, 18 to 20 minutes. Let rest for 20 minutes. Serve.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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