Lunch: Pimento Mac and Cheese

Pimento mac and cheese is southern twist from Paula

Ingredients

1/2 cup butter
1/2 small onion, diced
1/2 cup all-purpose flour
4 cups whole milk
2 teaspoons smoked paprika
2 teaspoons Paula Deen Hot Sauce
1 (8 oz) package cream cheese, softened and cubed
1 pimentos, (4 oz) jar, diced
1 1/2 cups cheddar cheese, shredded, divided
3/4 cups Monterey Jack cheese, shredded, divided
1 lb rotini, cooked, drained
1/3 cup soda crackers, crushed
1 pinch kosher salt, to taste
1 pinch black pepper, to taste

Instructions

Heat oven to 350 °. Grease a 13x9 inch casserole dish with non-stick spray.
Add butter to a large Dutch oven over medium heat. Once melted, add the onion and sauté until tender, about 4 minutes.
Stir in the flour, and cook for 2 minutes, until pasty. Slowly whisk in the milk, and cook, while stirring, until the mixture is thick, about 3 minutes. Season the mixture generously with salt and pepper, smoked paprika and hot sauce.
Stir in the cubed cream cheese until it melts, add the pimentos then stir in 1 3/4 cups cheddar and 3/4 cup Monterey Jack. Stir the mixture all together until smooth. Stir in the pasta and add to the casserole dish.
Sprinkle the top of the casserole with crushed crackers and the remaining 1/4 cup cheddar and 1/4 cup Jack. Bake for 25-30 minutes, until golden and bubbly.

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