Get ready to elevate your mac and cheese game with this creamy, flavor-packed Pimento Cheese Mac and Cheese! Starting with a rich and velvety bechamel sauce, this dish is loaded with sharp cheddar, tangy sour cream, and the signature pop of diced pimentos. With a gentle kick from cayenne pepper and smoked paprika!
Mac and Cheese is always a crowd favorite. Why? It's delicous comfort food that's perfect for gatherings or a little indulgence any day of the week! It's also terrific to serve for a special get together such as Thanksgiving or Christmas, alongside my Southern Cornbread Dressing and Collard Greens.
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Why You'll Love Pimento Cheese Mac and Cheese
Easy prep. There's no need to make the pimento cheese in another bowl. It all goes in the same baking dish anyway!
The bechamel sauce. It takes less than 5 minutes to make this glorious sauce, but wow does it add a creaminess that's so cozy and irresistible!
Loaded with flavor. There's a lot of flavor going on with this mac and cheese. From the sharp cheddar cheese to the tangy sour cream. With the addition of dry mustard, cayenne pepper, and smoked paprika all tossed with hearty cavatappi pasta and baked to golden perfection!
Ingredients and Notes
Pasta - I love cavatappi pasta for this mac and cheese! Its spiral shape is perfect for holding onto all that creamy, cheesy sauce in every nook and cranny.
Cheese - sharp cheddar cheese adds more cheese flavor, but most importantly, buy a block of cheese and shred it yourself!
Pimento - diced pimento that comes in a jar is added to the mac and cheese mixture and also used as a topping for garnish.
Sour cream - makes the mac and cheese so creamy and adds a great tang similar to cream cheese.
Butter, flour, milk - cooked together to a make the creamy bechamel sauce, which starts out as a roux!
Smoked paprika - adds a subtle smokey flavor.
Cayenne pepper - adds a hint of heat! Trust me, it's perfect.
Dry mustard - gives the cheese sauce a subtle tang and depth, making the cheesy flavor pop. It’s not overtly mustardy—just a little kick to elevate the richness.
Substitutions and Additions
- You can use elbow macaroni, shells, penne instead of the cavatappi.
- Even though I prefer sour cream for this recipe, you can totally use an equal amount of cream cheese instead.
- Add cooked bacon, caramelized onions, or roasted jalapeños for flair.
What to Serve with Pimento Mac and Cheese
Pimento cheese mac and cheese is rich and creamy, so pairing it with sides that contrast or complement that vibe works beautifully! Here are some tasty ideas:
Collard Greens – A smoky, vinegary green side balances the richness.
Smothered Cabbage - A classic Southern pairing; keeping it savory for a perfect match.
Roasted Brussels Sprouts – Crispy caramelized brussels sprouts have a delightful hint of nutty sweetness that pairs well with mac and cheese.
How to Make Pimento Mac and Cheese
Step 1. Cook the pasta per the package directions until al dente. Drain in a colander.
Step 2. Melt the butter over medium-low heat then whisk in the flour. Cook for 1 minute.
Step 3. Add the milk, dry mustard, smoked paprika, salt, and cayenne. Whisk and cook for 2-3 minutes. Remove from heat.
Step 4. Stir in 4 cups of the shredded cheese stirring with a whisk until melted and smooth. Blend in the sour cream and pimento.
Step 5. Stir in the cooked pasta. Taste test, add more seasonings if desired.
Step 6. Spread the mac and cheese into the pan. Top with the remaining cheese.
Step 7. Bake uncovered for 30 minutes. Garnish with some diced pimento.
Tips for Success
- Pre-shredded cheese often has anti-caking agents that can make the sauce grainy. Freshly grated melts smoother and tastes better.
- Don't overheat or scortch the sauce.
- Slightly undercook the pasta (al dente) since it’ll continue cooking in the oven.
Sample Meal Plans
Not decided on what to cook for dinner? I'd love to help you out with these tried and true recipes to serve with Pimento Cheese Mac and Cheese. I've even included a dessert (save for later if you're stuffed, hehe):
Cast Iron Pork Tenderloin, Roasted Sweet Potato Halves, and Frozen Strawberry Margarita Pie.
Red Snapper with Lemon Butter Caper Sauce, Roasted Carrots and Parsnips, and Mixed Berry Parfaits.
Ritz Cracker Meatloaf, Steamed Green Beans, and Chocolate Peanut Butter Brownies.
More Mac and Cheese Recipes
Because we just love mac and cheese, I've got some more recipes for you to try!
Storing and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. Add a splash of milk if the mac and cheese seems too thick.
You can freeze leftover mac and cheese, too. Store it in an airtight container for up to 3 months. Thaw in the refrigerator, then reheat in the microwave or on the stovetop.
Recipe FAQs
Not likely. Just be sure to thoroughly drain off the liquid before using them.
Yes! Sweet heat pairs surprisingly well with the savory, smoky, cheesy goodness.
Why not? Keep it creamy and skip the baking step, serving it warm with tortilla chips.
Totally! They’re similar in flavor, though roasted red peppers might be a bit sweeter.
More Side Dishes to Try
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Recipe
Pimento Cheese Mac and Cheese
Equipment
- 5 qt pot
- colander
- cheese grater
- measuring cup(s)
- measuring spoons
Ingredients
- 16 oz cavatappi pasta
- 4 tablespoon butter
- 4 tablespoon all purpose flour
- 3 cups whole milk
- ½ teaspoon dry mustard
- 1 teaspoon smoked paprika
- 2 teaspoon salt
- dash of cayenne pepper
- 16 oz block of sharp cheddar cheese
- 8 oz sour cream
- 4 oz jar of diced pimento, drained, 1 tablespoon reserved for garnish
Instructions
- Preheat the oven to 350F. Spray a 9 x 13 inch pan with non stick spray. Shred the cheese. Set aside.
- In a 5 qt pot, cook the pasta per the package directions until al dente. Drain in a colander. Leave the pasta in the colander for now.
- In the same 5 qt pot, melt the butter over medium-low heat then whisk in the flour. Cook at a slow simmer for 1 minute constantly whisking.
- Add the milk, dry mustard, smoked paprika, salt, and cayenne. Blend with a whisk and bring to a gentle simmer being careful not to scortch the milk. Cook for 2-3 minutes to thicken over medium-low heat.
- Remove the pot from the heat and stir in 4 cups of the shredded cheese stirring with a whisk until melted and smooth. Blend in the sour cream and pimento (except for the reserved 1 Tbsp).
- Add the cooked pasta and stir until all the pasta is coated. Taste test and add more seasonings if desired.
- Spread the mac and cheese into the pan. Top with the remaining cheese.
- Bake uncovered in the center of the oven for 30 minutes. Let rest 5 minutes. Garnish with reserved pimento.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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