Pimento Mac and Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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