Pimento Cheese Mac and Cheese
Get ready to elevate your mac and cheese game with this creamy, flavor-packed Pimento Cheese Mac and Cheese!
Servings 10
Calories 497kcal
Equipment
- 5 qt pot
- colander
- cheese grater
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
Pre-shredded cheese often has anti-caking agents that can make the sauce grainy. Freshly grated melts smoother.
Don't overheat or scortch the sauce.
Slightly undercook the pasta (al dente) since it’ll continue cooking in the oven.
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.
Nutrition
Calories: 497kcal | Carbohydrates: 43g | Protein: 20g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 837mg | Potassium: 306mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1254IU | Vitamin C: 12mg | Calcium: 447mg | Iron: 1mg
