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"Hunger is the best sauce in the world."--Cervantes

Pimento Mac and CHeese Recipe

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This recipe for Pimento Mac and CHeese is from Brian's Cookbook, 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:  
1 Lb elbow macaroni
salt and pepper
3T unsalted butter
2T all purpose flour
1T dry mustard
2 c whole milk
2 c heavy cream
1 Lb extra sharp cheddar cheese, shredded (4 cups)
2 oz cream cheese
2T hot sauce
1T Worcestershire sauce
3 (4 oz) jars pimentos, drained, patted dry, and minced
Directions:
Directions:
1. Adjust oven rack to upper middle position and heat oven to 375º. Bring 4 quarts water to boil in Dutch oven. Add macaroni and 1T salt and cook for 5 minutes. Drain macaroni and set aside.
2. Add butter to now empty pot and melt over medium high heat. Stir in flour mustard, 3/4 tsp pepper, and 1/2 tsp salt and cook until mixture is fragrant and bubbling, about 30 seconds. Slowly whisk in milk and cram 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.
3. Remove pan from heat. Add 3 cups cheddar, cream cheese, hot sauce, and Worcestershire to sauce and whisk until cheese is melted. Add pimentos and macaroni and stir until macaroni is completely coated in sauce. Transfer to 13 x 9 baking dish and sprinkle with remaining 1 cup cheddar. Bake until edges are lightly browned and filling is bubbling, 18 to 20 minutes. Let ret for 20 minutes. Serve.
Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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